Spanish pork with butter beans and chorizo Spanish pork with butter beans and chorizo

Spanish pork with butter beans and chorizo

Cooking Time

cooking time
15 minutes

Not Too Ticky Cooking Skill

cooking skill
Not too tricky


4 people


  • 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



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.

Serving Suggestions

Green vegetables, such as tender stem broccoli or green beans