Spanish pork & beans
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Loading... - Lynne Jameson
- 06 May 2022
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PREP TIME: 20 min
TOTAL TIME: 1 h 20 min
SERVES: 6
Ingredients
400 g pork shoulder , cut in 1 1/2-in. cubes
1 tbsp all-purpose flour
1/2 tsp salt , divided
2 tbsp olive oil
1 red onion , coarsely chopped
2 garlic cloves , minced
1 tbsp sweet paprika
2 bay leaves
1/2 cup apera or sherry
2 cups vegetable broth
1 398 mL can diced tomatoes
1 540 mL can butter beans or cannellini beans , drained and rinsed
1/2 340 g jar roasted red peppers , drained and coarsely chopped
quinoa , (optional)
parsely , (optional)
Instructions
TOSS pork with flour and 1/4 tsp salt in a large bowl. Season with pepper.
HEAT a pot over medium-high. Add 1 tbsp oil, then pork. Cook until golden-brown, 3 to 4 min. Transfer to a plate.
REDUCE heat to medium. Add remaining 1 tbsp oil, then onion. Cook, stirring occasionally, until softened, 3 to 4 min. Add garlic, paprika and bay leaves. Cook for 30 sec. Add sherry, stirring and scraping up browned bits from bottom of pot, until it comes to a boil. Add broth, tomatoes, remaining 1/4 tsp salt and pork. Reduce heat to low and simmer until pork is tender, about 45 min.
