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Spanish Meatball & Butterbean Stew |
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| Serves 3 |
Prep 15 mins |
Cooking 35 mins |
Easy |
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My rating |
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Ingredients |
350g lean pork mince
1 egg, beaten (optional)
2 tsp olive oil
1 large red onion, chopped
2 peppers, sliced, any colour will do
1 tbsp sweet 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)
50g feta, to serve (optional)
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The dish needs something like feta to lift it up. Also, the pork mince
can be bound with an egg or breadcrumbs to soften the balls.
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Season the pork, adding in an
egg and or breadcrumbs if using, 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.
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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 and some feta on top.
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DAILY
DINNERS 
