Name: Spanish meatball & butter bean stew
Prep time: 15 min
Cook time: 15 min
Yield: 3
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) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Spanish meatball & butter bean stew

1. 350g lean pork mince -

2. 2 tsp olive oil -

3. 1 large red onion chopped -

4. 2 peppers sliced, any colour will do -

5. 3 garlic cloves crushed -

6. 1 tbsp sweet smoked paprika -

7. 2 x 400g cans chopped tomatoes -

8. 400g can butter beans drained -

9. 2 tsp golden caster sugar -

10. small bunch parsley chopped -

11. crusty bread to serve (optional) -

How to cook deliciously - Spanish meatball & butter bean stew

1. Stage

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.

2. Stage

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.