Spanish meatball & butter bean stew
- 350g lean pork mince
- 2 tsp olive oil
- 1 large red onion, chopped
- 2 peppers, sliced, any colour will do
- 3 garlic cloves, crushed
- 1 tbsp sweet smoked paprika
- 2 x 400g cans chopped tomatoes
- 400g can butter beans, drained
- 2 tsp golden caster sugar
- small bunch parsley, chopped
- crusty bread, to serve (optional)
Season the pork, operating the seasoning in together along with your hands, then form into small meatballs. Heat the oil in a massive pan, upload the meatballs and prepare dinner dinner for five mins, till golden brown all over. Push to 1 aspect of the pan and upload the onion and peppers. Cook for a similarly five min, stirring now and then, till the veg has softened, then stir withinside the garlic and paprika. Stir the entirety round withinside the pan for 1 min, then upload the tomatoes. Cover with a lid and simmer for 10 mins.
Uncover, stir withinside the beans, the sugar and a little seasoning, then simmer for a similarly 10 min, uncovered. Just earlier than serving, stir withinside the parsley. Serve with crusty bread for dunking, in case you like.
LEAVE IT IN THE POT
This dish will sit cheerfully in the pot - ideal for families eating at various times. It tends to be warm and eaten all things considered, for a light dinner, or presented with hard bread in the event that you need something more significant.
Recipe from Good Food magazine, November 2014