A bowl of bean stew topped with lean pork steak

Spanish pork with beans

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(15 ratings)

Prep: 20 mins Cook: 40 mins


Serves 4

Providing all five of your 5-a-day, this flavour-packed butterbean stew pairs perfectly with lean pork shoulder steaks – perfect to enjoy after a workout

Nutrition and extra info

  • Freezable
  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal454
  • fat14g
  • saturates3g
  • carbs35g
  • sugars18g
  • fibre17g
  • protein39g
  • salt1.5g
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  • 3 garlic cloves, 1 crushed, 2 sliced
  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 4 tsp smoked paprika
  • 4 lean pork shoulder steaks (525g), trimmed of any fat
  • 2 large onions (340g), halved and sliced
  • 325g carrots (about 6), diced
  • 2 tbsp sherry vinegar
  • 2 red peppers, deseeded and chopped
  • 1 tbsp vegetable bouillon powder, made up to 500ml with boiling water
  • 3 rosemary sprigs, leaves picked and finely chopped
  • 200g whole cherry tomatoes
  • 2 tbsp tomato purée
  • 2 x 400g cans butter beans, drained
  • ⅓ x 30g pack parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • squeeze of lemon (optional)



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Mix the crushed garlic, 1 tbsp of the oil and 1 tsp smoked paprika together in a shallow dish and turn the pork steaks over in the mix to coat them on both sides. Heat a large non-stick frying pan and fry the pork for about 4 mins on each side to part-cook and brown them, then remove them from the pan.

  2. Add the rest of the oil to the pan and fry the onions, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise a little. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the peppers, bouillon, rosemary, any juices left in the dish from the pork, the cherry tomatoes, tomato purée, remaining 3 tsp paprika and beans.

  3. Lay the pork steaks on top, then cover the pan and cook for 20 mins until the pork and vegetables are tender. The pork will be cooked and juicy, but not fall apart. Remove the pork from the pan, stir in the parsley and a squeeze of lemon juice, if using.

  4. If you're following our Healthy Diet Plan, eat two portions of the pork and beans now and chill the rest for another day. Will keep for up to two days. To serve the second night, just reheat in a pan.

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Comments, questions and tips

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28th Apr, 2020
Made this tonight for the first time - it was very tasty but be careful with the quantity of smoked paprika. Mine was Spanish smoked paprika from Tesco and it was far too spicy. I reduced the amount specified in the recipe but it was eye-wateringly spicy! Will make again and adjust accordingly!
Ken Caldy's picture
Ken Caldy
16th Feb, 2020
Ken Caldy's picture
Ken Caldy
16th Feb, 2020
I made this as written, absolutely loved it served with Mexican cor
Jim White's picture
Jim White
26th Jan, 2020
One of my favourite recipes discovered here!
6th Sep, 2019
Delicious but the proportions seem a bit wrong: I got enough for eight portions of the bean and veg mix! I ended up chopping the pork steaks and mixing them in so it was more like a stew, this made it easier to freeze. I also added some chilli for a bit of spice.
Lynne Johnson's picture
Lynne Johnson
1st Jul, 2019
Can you freeze this recipe?
Lord Grim
10th Jul, 2019
I don’t see why not, if it were me I’d freeze the pork separately from the sauce & beans and then defrost/reheat the sauce in a pot so it doesn’t end up watery and defrost the pork in the microwave and then flash it under a hot grill to get some of the Maillard flavours going again.
16th Jun, 2019
Very tasty. It took considerably longer for the pork to cook than it says in the recipe.
13th Jun, 2019
Loved this! My pork steaks were a little thin so they dried out a bit, but otherwise the flavours, the textures, the colours, just beautiful. Oh and I used spicy paprika and served it with a little bit of plain yoghurt.
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