- 350g lean pork mince
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large red onion, chopped
- 2 peppers, sliced, any colour will do
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 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
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- crusty bread, to serve (optional)
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.
Leave it in the potThis dish will sit happily in the pot – ideal for families eating at different times. It can be reheated and eaten as it is for a light supper, or served with crusty bread if you want something more substantial.