Spanish meatball & butter bean stew

2 servings 30-60 minutes 4 of 5-a-day 4 servings 600 kcal or less fibre iron mains mediterranean stew vitamin c weeknight dinner winter

N/A

Source

Ingredients

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)

Method

Season the pork, working the seasoning in with your hands, then shape into small meatballs. Heat the oil in a large pan, add the meatballs and cook for 5 mins, until golden brown all over. Push to one side of the pan and add the onion and peppers. Cook for a further 5 mins, stirring now and then, until the veg has softened, then stir in the garlic and paprika. Stir everything around in the pan for 1 min, then add the tomatoes. Cover with a lid and simmer for 10 mins.

Uncover, stir in the beans, the sugar and some seasoning, then simmer for a further 10 mins, uncovered. Just before serving, stir in the parsley. Serve with crusty bread for dunking, if you like.