Spanish pork with butter beans and chorizo

Name: Spanish pork with butter beans and chorizo
Prep time: 5 min
Cook time: 15 min
Yield: Serves 4
Ingredients: 2 tsp olive oil; 50g chopped chorizo; 1 onion, sliced; 1 red pepper, deseeded and cut into thin strips; 4 pork loin steaks; 2 tsp smoked paprika; 400g can chopped tomatoes; 400g can butter beans, drained and rinsed; 150ml hot vegetable or chicken stock; salt and freshly ground black pepper; 2 tbsp freshly chopped flat-leaf parsley

cooking time
15 minutes

cooking skill
Not too tricky

serves
4 people

Ingredients

2 tsp olive oil
50g chopped chorizo
1 onion, sliced
1 red pepper, deseeded and cut into thin strips
4 pork loin steaks
2 tsp smoked paprika
400g can chopped tomatoes
400g can butter beans, drained and rinsed
150ml hot vegetable or chicken stock
salt and freshly ground black pepper
2 tbsp freshly chopped flat-leaf parsley

Method

Heat the oil, in a non-stick frying or sauté pan with a lid, over a medium heat. Add the chorizo, onion and red pepper and cook for 3-4 minutes, stirring occasionally, until the chorizo has released its oil and the onion and pepper have softened. Remove from the pan to a plate and set aside.

Add the pork steaks to the pan and cook for three minutes on one side, then turn over, and cook for 2 minutes. Return the chorizo and pepper mixture to the pan and stir in the paprika.

Stir in the tomatoes, butter beans and stock. Bring to a simmer, then cover the pan with a lid and simmer for 5 minutes, until the steaks are cooked through and the juices run clear.

Season to taste and sprinkle with the parsley. Divide between 4 plates and serve with green vegetables.