Spanish meatball & butter bean stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3
Skip to ingredients
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- 350g lean pork mince
- 2 tsp olive oil
- 1 large red onionchopped
- 2 pepperssliced, any colour will do
- 3 garlic clovescrushed
- 1 tbsp sweet smoked paprika
- 2 x 400g cans chopped tomatoes
- 400g can butter beansdrained
- 2 tsp golden caster sugar
- small bunch parsleychopped
- crusty breadto serve (optional)
Nutrition: per serving
- kcal435low
- fat15g
- saturates5g
- carbs35g
- sugars22g
- fibre12g
- protein33g
- salt1.3g
Method
step 1
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.
step 2
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.
