Pork, tomato & bean stew

Pork, tomato & bean stew

Serve this dish with rice, or spoon into warm tortillas and eat like a burrito.

By , 21 September 2015
Pork, tomato & bean stew
  • Ready in: 40 mins
  • Serves: 4
  • Price: £1.70 per serving
Nutritional Info
Each 521g serving contains
  • Fat med
  • Saturates low
  • Sugars low
  • Salt low
  • Energy 2148KJ 513KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 412kJ/98kcal.
  • 2 tbsp olive oil
  • 500g pork fillets, cut into 1.5cm slices
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 red pepper, de-seeded and sliced
  • 400g can chopped tomatoes
  • 1 or 2 sprigs rosemary
  • 2 x 300g cans Asda Cannellini Beans, drained
  • 1 level tbsp redcurrant jelly
  • 2 level tsp cornflour
  • 300g long grain rice
  • Heat 1 tbsp of the oil in a frying pan and cook the pork in batches, over a high heat, until browned. Transfer the pork to a pan, leaving the fat in the frying pan.

  • Add the rest of the oil to the frying pan and cook the onion until soft. Add the garlic and red pepper, then cook for another 2-3 minutes and add the pork.

  • Stir in the chopped tomatoes, rosemary and 100ml water. Cover, heat until simmering, then simmer gently for 15 minutes.

  • Rinse the beans. Add with the jelly, cover again and simmer for 5 minutes.

  • Remove the rosemary. Mix the cornflour with 2 tbsp cold water, then stir into the sauce and continue to heat until it's simmering and slightly thickened.

  • Meanwhile, cook the rice as per the pack instructions, then serve with the pork.