Smoky pork & Boston beans one-pot
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Transform this American baked bean stew into a filling no-fuss meal with pork loin steaks and shredded ham hock - it saves on the washing up, too
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 475 |
| fat | 15g | |
| saturates | 4g | |
| carbs | 40g | |
| sugars | 12g | |
| fibre | 3g | |
| protein | 44g | |
| salt | 1.8g |
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves , crushed
- 2 tbsp smoked paprika
- 500g pork loin steaks , quartered
- 2 x 400g cans cannellini beans , drained and rinsed
- 400g passata
- 2 tsp chipotle paste
- 1 tbsp dark soft brown sugar
- 100g ham hock , in large shreds
- 4 slices crusty white bread
- small handful flat-leaf parsley , roughly chopped
Method
- STEP 1
Heat oven to 180C/160C fan/gas 4. Mix the oil, garlic and paprika together and rub into the pork. In a large, shallow ovenproof dish, mix the cannellini beans, passata, chipotle, sugar and ham hock. Nestle the pork into the beans. Bake in the oven for 40 mins until the pork is cooked through.
- STEP 2
Toast the bread and serve on the side. Sprinkle the parsley over the pork and beans to serve.
Goes well with
Recipe from Good Food magazine, October 2015
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