Recipes
Recipes

Pork, tomato and bean stew

Serve this dish with rice, or spoon into warm tortillas and eat like a burrito

Serve this dish with rice, or spoon into warm tortillas and eat like a burrito

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(4 votes)
Cooking Time

Cook: 40 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.70 per serving

Nutritional Information

Each 521g serving contains

Energy
2147kj
513kcal
26%
Fat
16.5g
Med
24%
Saturates
4.2g
Med
21%
Sugars
12.0g
High
13%
Salt
0.40g
Med
7%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
412kj/98kcal

Ingredients

2 tbsp olive oil

500g pork fillets, cut into 1.5cm slices

1 onion, chopped

1 garlic clove, crushed

1 red pepper, de-seeded and sliced

400g can chopped tomatoes

1 or 2 sprigs rosemary

2 x 300g cans Asda Cannellini Beans, drained

1 level tbsp redcurrant jelly

2 level tsp cornflour

300g long grain rice

Method

1
Heat 1 tbsp of the oil in a frying pan and cook the pork in batches, over a high heat, until browned. Transfer the pork to a pan, leaving the fat in the frying pan.
2
Add the rest of the oil to the frying pan and cook the onion until soft. Add the garlic and red pepper, then cook for another 2-3 minutes and add the pork.
3
Stir in the chopped tomatoes, rosemary and 100ml water. Cover, heat until simmering, then simmer gently for 15 minutes.
4
Rinse the beans. Add with the jelly, cover again and simmer for 5 minutes.
5
Remove the rosemary. Mix the cornflour with 2 tbsp cold water, then stir into the sauce and continue to heat until it's simmering and slightly thickened.
6
Meanwhile, cook the rice as per the pack instructions, then serve with the pork.