Paprika Pork with Crushed New Potatoes and Butter Bean Stew

Nutrition per serving

Calories860 kcal
Protein54 g
Carbs91.5 g
Fats32.6 g
Saturated Fat4.9 g
Monounsaturated Fat21 g
Polyunsaturated Fat3.5 g
Sugars10.6 g
Fiber16.1 g
Sodium718 mg

Ingredients

Onion
Tomatoes, Vine Ripened (on the Vine)
Butter Beans (canned)
Chicken Stock
Bay Leaf
New Potatoes
Red Bell Pepper (capsicum)
Pork Tenderloin (fillet)
Sweet Smoked Paprika
Olive Oil
Preparation
1. Preheat oven to 200 C (390 F)

2. Peel/finely slice onion into half-moon shapes.

3. Chop each ½ tomato into 4.

4. Drain/rinse butter beans in a sieve.

5. Core/slice pepper into 2 cm strips.

Cooking instructions
1. To make the butter bean stew, heat ½ a tbsp of olive oil in a small saucepan. Add the onions and cook for about 3 minutes until softened and slightly golden. Add the tomatoes and continue to cook for a few minutes. Stir in the butter beans, the stock pot and bay leaf. Bring to a gentle boil, cover with the lid, lower heat and simmer for about 15-20 minutes. Occasionally stir and add a little water if needed. The sauce is ready when it has thickened and the most of the liquid has absorbed.  Remove from heat and season with salt (optional) and pepper to taste.

2. Meanwhile, bring a pot of lightly salted water to boil. Add the potatoes and cook for about 10 minutes until tender.

3. Place the peppers on a baking tray and season the pork fillet with a pinch of salt (optional) and pepper and a light coat of smoked paprika. Place the fillet on top of the peppers and drizzle with 1 tbsp of olive oil. Place near the top of the oven and cook for about 12-15 minutes until cooked through. Remove and slice the pork just before serving.

4. Meanwhile, drain the potatoes and crush lightly with a fork. Heat ½ a tbsp of olive oil in a non-stick pan. Add the potatoes and fry for about 2-3 minutes until golden and slightly crisp.
Serve the sliced pork on top of the potatoes and peppers with the butter bean stew spooned over the top.