Spanish pork & beans

Prep 20 min
Total 1 hour 20 min
Serves 6



400 g
pork shoulder, cut in 1 1/2-in. cubes
1/2 tsp
salt, divided
2 tbsp
red onion, coarsely chopped
garlic cloves, minced
1 tbsp
sweet paprika
1/2 cup
apera or sherry
1 398 mL can
diced tomatoes
1 540 mL can
butter beans or cannellini beans, drained and rinsed
1/2 340 g jar
roasted red peppers, drained and coarsely chopped
quinoa, (optional)
parsely, (optional)


  • TOSS pork with flour and 1/4 tsp salt in a large bowl. Season with pepper.
  • HEAT a pot over medium-high. Add 1 tbsp oil, then pork. Cook until golden-brown, 3 to 4 min. Transfer to a plate.
  • REDUCE heat to medium. Add remaining 1 tbsp oil, then onion. Cook, stirring occasionally, until softened, 3 to 4 min. Add garlic, paprika and bay leaves. Cook for 30 sec. Add sherry, stirring and scraping up browned bits from bottom of pot, until it comes to a boil. Add broth, tomatoes, remaining 1/4 tsp salt and pork. Reduce heat to low and simmer until pork is tender, about 45 min.
  • REMOVE bay leaves, then stir in beans and red peppers. Increase heat to medium-high and cook until heated through, about 2 min. Serve over cooked quinoa and garnish with parsley, if  desired.

Make this meal vegetarian by omitting the pork, adding flour to garlic and simmering for 20 min before adding 1/2 tsp salt, peppers and double the quantity of beans.


Calories 320, Protein 18 g, Carbohydrates 27 g, Fat 16 g, Fibre 5 g, Sodium 836 mg.
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