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

Spanish pork with butter beans and chorizo

cooking time
15 minutes

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