Spanish pork & beans

19

PREP TIME

20 min

TOTAL TIME

1 h 20 min

Serves

6

Spanish pork & beans

Photo, Roberto Caruso.

These bowls are made of 40 percent plant fibre.


Ingredients

  • 400 g pork shoulder , cut in 1 1/2-in. cubes
  • 1 tbsp all-purpose flour
  • 1/2 tsp salt , divided
  • 2 tbsp olive oil
  • 1 red onion , coarsely chopped
  • 2 garlic cloves , minced
  • 1 tbsp sweet paprika
  • 2 bay leaves
  • 1/2 cup apera or sherry
  • 2 cups vegetable broth
  • 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)

Instructions

  • 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.

Nutrition (per serving)

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

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.

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