Pork, tomato and bean stew
Be the first to rate this recipe
- 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.