SPANISH BEANS RECIPE RECIPES

Name: Spanish pork with beans
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 3 garlic cloves , 1 crushed, 2 sliced; 2 tbsp rapeseed oil; 4 tsp smoked paprika; 4 lean pork shoulder steaks (525g), trimmed of any fat; 2 large onions (340g), halved and sliced; 325g carrots (about 6), diced; 2 tbsp sherry vinegar; 2 red peppers , deseeded and chopped; 1 tbsp vegetable bouillon powder , made up to 500ml with boiling water; 3 rosemary sprigs , leaves picked and finely chopped; 200g whole cherry tomatoes; 2 tbsp tomato purée; 2 x 400g cans butter beans , drained; ⅓ x 30g pack parsley , chopped; squeeze of lemon (optional)

SPANISH PORK WITH BEANS RECIPE | BBC GOOD FOOD

Spanish pork with beans recipe | BBC Good Food image

Providing all five of your 5-a-day, this flavour-packed butterbean stew pairs perfectly with lean pork shoulder steaks – perfect to enjoy after a workout

Provided by Sara Buenfeld

Categories Dinner, Main course, Supper

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 15

Ingredients

3 garlic cloves , 1 crushed, 2 sliced
2 tbsp rapeseed oil
4 tsp smoked paprika
4 lean pork shoulder steaks (525g), trimmed of any fat
2 large onions (340g), halved and sliced
325g carrots (about 6), diced
2 tbsp sherry vinegar
2 red peppers , deseeded and chopped
1 tbsp vegetable bouillon powder , made up to 500ml with boiling water
3 rosemary sprigs , leaves picked and finely chopped
200g whole cherry tomatoes
2 tbsp tomato purée
2 x 400g cans butter beans , drained
⅓ x 30g pack parsley , chopped
squeeze of lemon (optional)

Steps:

Mix the crushed garlic, 1 tbsp of the oil and 1 tsp smoked paprika together in a shallow dish and turn the pork steaks over in the mix to coat them on both sides. Heat a large non-stick frying pan and fry the pork for about 4 mins on each side to part-cook and brown them, then remove them from the pan.
Add the rest of the oil to the pan and fry the onions, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise a little. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the peppers, bouillon, rosemary, any juices left in the dish from the pork, the cherry tomatoes, tomato purée, remaining 3 tsp paprika and beans.
Lay the pork steaks on top, then cover the pan and cook for 20 mins until the pork and vegetables are tender. The pork will be cooked and juicy, but not fall apart. Remove the pork from the pan, stir in the parsley and a squeeze of lemon juice, if using.
If you're following our Healthy Diet Plan, eat two portions of the pork and beans now and chill the rest for another day. Will keep for up to two days. To serve the second night, just reheat in a pan.

Nutrition Facts : Calories 454 calories, FatContent 14 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 35 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 17 grams fiber, ProteinContent 39 grams protein, SodiumContent 1.5 milligram of sodium

SPANISH-STYLE SLOW-COOKED LAMB SHOULDER & BEANS RECIPE ...

Spanish-style slow-cooked lamb shoulder & beans recipe ... image

Do something different for a Sunday roast with this Spanish-style slow-cooked lamb and beans. It's so much more than the traditional meat and two veg

Provided by Tom Kerridge

Categories Dinner, Lunch, Main course

Total Time 4 hours 5 minutes

Prep Time 20 minutes

Cook Time 3 hours 45 minutes

Yield Serves 8-10

Number Of Ingredients 14

Ingredients

2 ½kg lamb shoulder
1 tbsp olive oil
2 onions , roughly chopped
4 carrots , roughly chopped
1 garlic bulb , outer layers peeled and cut in half
500ml chicken stock
3 x 400g cans butter beans , drained and rinsed
460g jar roasted red pepper , drained and roughly chopped
300g jar pitted black olives , drained
4 tbsp chopped flat-leaf parsley
4 garlic cloves , crushed
1 tbsp hot smoked paprika
4 tbsp olive oil
½ tsp dried rosemary

Steps:

To make the spice mix, combine all of the ingredients together with a large pinch of salt. Slash the lamb shoulder all over with a sharp knife and rub in. If you have the time, marinate for up to 24 hrs, but this is not essential.
Heat the oven to 150C/130C fan/gas 2. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the onions, carrots and garlic and sizzle for 5 mins until the onions and carrots are softened. Pour over the stock, then bring to the boil. Nestle the lamb in the pan and cover, then transfer to the oven and roast for 2 hrs.
Uncover and transfer the lamb to a plate using tongs. Stir the beans, peppers and olives through the stock in the pan, sit the lamb back on top and return to the oven, uncovered, for 1 hr 30 mins until the lamb is cooked through. Transfer the lamb to a board and shred using two forks. Stir the parsley through the braised beans before serving.

Nutrition Facts : Calories 597 calories, FatContent 40 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 7 grams fiber, ProteinContent 40 grams protein, SodiumContent 1 milligram of sodium

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SPANISH PORK WITH BEANS RECIPE | BBC GOOD FOOD

Providing all five of your 5-a-day, this flavour-packed butterbean stew pairs perfectly with lean pork shoulder steaks – perfect to enjoy after a workout
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Main course, Supper
Calories 454 calories per serving

If you're following our Healthy Diet Plan, eat two portions of the pork and beans now and chill the rest for another day. Will keep for up to two days. To serve the second night, just reheat in a pan.

See details

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Do something different for a Sunday roast with this Spanish-style slow-cooked lamb and beans. It's so much more than the traditional meat and two veg
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