Spanish meatball and butter bean stew
Spanish meatball & butter bean stew
This hearty one-pot is full of Mediterranean flavour, with pork, red onion, peppers and smoked paprika - an impressive 4 of your 5 a day
- Serves 3
- Easy
Ingredients
- 350g lean pork mince
- 2 tsp olive oil
- 1 large red onion, chopped
- 2 peppers, sliced, any colour will do
- 3 garlic cloves, crushed
- 1 tbsp sweet smoked paprika
- 2 x 400g cans chopped tomatoes
- 400g can butter beans, drained
- 2 tsp golden caster sugar
- small bunch parsley, chopped
- crusty bread, to serve (optional)
Leave it in the pot
This dish will sit happily in the pot – ideal for families eating at different times. It can be reheated and eaten as it is for a light supper, or served with crusty bread if you want something more substantial.
Method
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Season the pork, working the seasoning in with your hands, then shape into small meatballs. Heat the oil in a large pan, add the meatballs and cook for 5 mins, until golden brown all over. Push to one side of the pan and add the onion and peppers. Cook for a further 5 mins, stirring now and then, until the veg has softened, then stir in the garlic and paprika. Stir everything around in the pan for 1 min, then add the tomatoes. Cover with a lid and simmer for 10 mins.
-
Uncover, stir in the beans, the sugar and some seasoning, then simmer for a further 10 mins, uncovered. Just before serving, stir in the parsley. Serve with crusty bread for dunking, if you like.
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