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Recipe by olive magazine

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1. Heat 1 tbsp olive oil in a large non-stick pan. Season the pork then quickly brown all over. Scoop out then add the onion and garlic and cook for a minute. Add the chilli flakes, cumin and pepper and cook for 2 more minutes. Add back the pork with the tinned tomatoes and chicken stock.
2. Bring to a simmer and add the potatoes. Cook for 10-15 minutes then add the beans and cook for another 5 minutes. Season and scatter over the coriander to finish.

Per serving

294 kcalories, protein 28.5g, carbohydrate 20g, fat 11.7 g, saturated fat 3g, fibre 3.5g, salt 0.92 g

Latest comments and suggestions

• Jess

  02 December 2008

  Jess commented on this recipe

  This was lovely, added a little paprika for an extra kick and it was perfect for a cold december night in with my flatmates - there was plenty to go round! Will definitely be making it again.

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• kez10uk

  05 December 2008

  kez10uk rated and commented on this recipe

  

  This recipe is lovely & a definate must on a cold winter night. Very easy to make & the tastes are delicious, I omitted the peppers (Cos I don't like them) and added chilli beans instead. A winner with the family. Mmmmmmmmmmmmmmm

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• Lynn

  15 December 2008

  Lynn rated and commented on this recipe

  

  Thought this was yummy! I dolloped some low-fat yoghurt over it, helped thicken the sauce. Make sure you have nice crusty bread to mop it up with!

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• Lynsey

  19 December 2008

  Lynsey rated and commented on this recipe

  

  Very tasty. I add a tsp of smoked paprika and missed out the green beans as I served with green veg.

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• suzy-boo

  20 January 2009

  suzy-boo commented on this recipe

  This was delicious only my two boys 17 &21 complained there wasn't enough! I used desiré potatoes and cut them into chunks instead of salad potatoes.

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• Jo

  26 January 2009

  Jo commented on this recipe

  this was lovely! added kidney beans in the last five minutes and worked reaally well - potatoes needed longer to cook though.

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• Miranda's Recipes

  10 February 2009

  Miranda's Recipes rated and commented on this recipe

  

  What a fabulous Monday treat using up what was left of the Sunday Pork Joint. Served on a bed of rice this was a lovely warming dish for a winter's evening and so much better use of the leftover pork than feeding it to the dog, particularly in these challenging economic times.

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• Belkey

  09 March 2009

  Belkey rated and commented on this recipe

  

  Cooked this at my sister & brother-in-law's - they didn't have any chilli flakes, so used cayenne pepper instead. Was still lovely & served with cous cous.

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• Em Shepherd

  25 March 2009

  Em Shepherd rated and commented on this recipe

  

  I'm a veggie so substituted 350g pack of quorn pieces for the pork and used 600ml veg stock instead of 400ml chicken (quorn soaks up a lot more liquid than pork). I also followed Jo's advice and used a large can of kidney beans instead of green beans. This has now become a firm favourite - easy, warming comfort food at it's best... love that chilli kick... and yes, it definitely calls for some nice crusty bread!

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• elizabet53

  27 March 2009

  elizabet53 commented on this recipe

  this was so nice my guys left the plates so clean almost didnt have to wash up changed salad spuds to floury ones so they would break up and thicken it a bit made a fresh loaf which didnt last long yummy

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• scrummy

  24 July 2009

  scrummy commented on this recipe

  de lic ious! added some more paproikae and some wine and used leftover pork roast.

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• michael harrison

  02 August 2009

  michael harrison rated and commented on this recipe

  

  This was an absoulte winner. I added chiorzo and put in some broad beans from the garden. I didnt have any chilli flakes so i used some drops of tabasco sauce. I will definatly be doing this dish again, maybe next time with chicken pieces.

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• Kate Prowse

  01 September 2009

  Kate Prowse commented on this recipe

  We eat this on a regular basis, its brilliant for just me and my husband for an easy mid-week meal, we often have it just on its own as it is filling enough with the potatoes in it. I have also done it on mass for a large group and it was perfect as it was so easy to make in bulk. Last time i added some leftover bacon which was very yummy.

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• Peter747

  14 October 2009

  Peter747 rated and commented on this recipe

  

  Enjoyed this. Potatoes needed a bit longer to cook and will probably try it with chicken next time but overall we liked it.

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http://www.bbcgoodfood.com/recipes/8524/

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Ingredients

• olive oil
• 400g diced pork
• 1 red onion , halved and sliced
• 2 garlic cloves , sliced
• large pinch chilli flakes
• 1 tsp ground cumin
• 1 red pepper , cut into chunks
• 400g tin chopped tomatoes
• 400ml chicken stock
• 250g small salad potatoes , halved
• 100g green beans
• ½ bunch coriander , chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• olive oil
• 400g diced pork
• 1 red onion , halved and sliced
• 2 garlic cloves , sliced
• large pinch chilli flakes
• 1 tsp ground cumin
• 1 red pepper , cut into chunks
• 400g tin chopped tomatoes
• 400ml chicken stock
• 250g small salad potatoes , halved
• 100g green beans
• ½ bunch coriander , chopped

Per serving

294 kcalories, protein 28.5g, carbohydrate 20g, fat 11.7 g, saturated fat 3g, fibre 3.5g, salt 0.92 g

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