Spanish Pork with Butter Beans and Chorizo

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A tasty Spanish-inspired pork dish for all the family with delicious butter beans and chorizo.

Prep time: 5 mins

Cook time: 15 mins

Serves: 4

Cooking Skill: Not Too Tricky

Ingredients

4 pork loin steaks, fat removed
2 teaspoons olive oil
50g chopped chorizo
1 onion, peeled and sliced
1 red pepper, deseeded and cut into thin strips
2 teaspoons smoked paprika
1 x 400g can chopped tomatoes
1 x 400g can butter beans, drained and rinsed
150ml hot vegetable or chicken stock
2 tablespoons freshly chopped parsley

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Each serving provides

Based on medallions
Energy

1046kj

249kcal

13%

Fat

9.4g

13%

Saturates

2.6g

13%

Sugars

8.4g

9%

Salt

1.75g

29%

% of an adult's Reference intake
Typical energy values per 100g: 285kJ, 68kcal, 2.6g fat, 0.7g saturates
Each serving provides: 17.4g Protein, 25.6g Carbohydrate, 4.2g Fibre
If different cuts of meat are used, then the nutrition info may vary

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

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Spanish Pork with Butter Beans and Chorizo

Three pork steaks with butter beans and chorizo in a black frying pan

Ingredients

  • 4 pork loin steaks, fat removed
  • 2 teaspoons olive oil
  • 50g chopped chorizo
  • 1 onion, peeled and sliced
  • 1 red pepper, deseeded and cut into thin strips
  • 2 teaspoons smoked paprika
  • 1 x 400g can chopped tomatoes
  • 1 x 400g can butter beans, drained and rinsed
  • 150ml hot vegetable or chicken stock
  • 2 tablespoons freshly chopped parsley












Each serving provides

Based on medallions
Energy

1046kj

249kcal

13%

Fat

9.4g

13%

Saturates

2.6g

13%

Sugars

8.4g

9%

Salt

1.75g

29%

% of an adult's Reference intake
Typical energy values per 100g: 285kJ,68kcal,2.6g fat,0.7g saturates
Each serving provides: 17.4g Protein,25.6g Carbohydrate,4.2g Fibre
If different cuts of meat are used, then the nutrition info may vary

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

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