Spanish pork shoulder steaks with beans
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
Ingredients
- 3garlic cloves 1 crushed, 2 sliced
- 2 tbsprapeseed oil
- 4 tspsmoked paprika
- 4lean pork shoulder steaks (525g), trimmed of any fat
- 2 largeonions (340g), halved and sliced
- 325 gcarrots (about 6), diced
- 2 tbspsherry vinegar
- 2red peppers deseeded and chopped
- 1 tbspvegetable bouillon powder made up to 500ml with boiling water
- 3rosemary sprigs leaves picked and finely chopped
- 200 gwhole cherry tomatoes
- 2 tbsptomato purée
- 2x 400g cans butter beans drained
- ⅓x 30g pack parsley chopped
- squeeze of lemon (optional)
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
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.