Pork and butter bean stew with smoked paprika

Name: Pork and butter bean stew with smoked paprika
Total time: 1 h 45 min
Cuisine: Spanish
Ingredients: 600g pork shoulder, cut into 3cm cubes; 1 tbsp olive oil; 1 onion, chopped; 3 garlic cloves, crushed; 2 tsp smoked paprika; 400g tinned chopped tomatoes; 300ml water; 480g tinned butter beans, drained and rinsed; 1 red pepper, chopped; 200g kale, shredded

A warming Spanish style stew of tender pork shoulder and butter beans in a smoky tomato sauce.

Time1 hr 45
LevelEasy
Costabout £2.00 a head

4 servings

Ingredients

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600 gpork shouldercut into 3cm cubes
1 tbspolive oil
1onionchopped
3garlic clovescrushed
2 tspsmoked paprika
400 gtinned chopped tomatoes
300 mlwater
480 gtinned butter beansdrained and rinsed
1red pepperchopped
200 gkaleshredded

Method

1
Heat the oil in a large pot. Brown the pork in two batches, 5 minutes each. Set aside.
10 min
2
Fry the onion and pepper for 6 minutes. Add the garlic and paprika for 1 minute.
6 min
3
Return the pork. Add the tomatoes and water and bring to a simmer.
4
Cover and cook gently for 1 hour until the pork is tender.
60 min
5
Add the butter beans and kale and cook for 10 minutes.
10 min
6
Season with pepper and serve in deep bowls.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.