Hearty Spanish-Style Pork & Butterbean Stew
with roasted bell pepper sauce, lemon & parsley- Melk (inclusief lactose)
- May contain traces of allergens
There is a new ingredient in your box! With their buttery-soft texture and mild flavour, the aptly named butter beans are a great addition to all kinds of dishes. From hearty comfort foods to lighter fare, this humble ingredient adds a surprising, delicious twist to any recipe.
Ingredients
100 g
Pork tenderloin tips
200 g
Potatoes
½ pack
Butterbeans
½ piece
Garlic
½ piece
Onion
½ piece
Romano pepper
1 piece
Tomato
½
Tomato paste
1.5 teaspoon
Ground paprika
½ sachet(s)
Garlic & herb seasoning
2 g
Toasted onion powder
(May be present: Melk (inclusief lactose))
40 g
Roasted bell pepper sauce
5 g
Fresh flat leaf parsley
½ piece
Lemon
Not included in your delivery
1.5 tablespoon
Olive oil
½ tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Preheat the oven to 220°C.
- Thoroughly wash the potatoes, then roughly dice and transfer to a bowl.
- Add the onion powder and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Transfer to a parchment-lined baking sheet and roast in the oven for 25 - 35 minutes, or until golden-brown.
Did you know... the potatoes in this recipe contain niacin, a vitamin that supports your nervous system.
- Slice the onion into half-rings and crush or mince the garlic.
- Cut the bell pepper into strips and grate the tomato.
- Roughly chop the parsley and quarter the lemon.
- Heat a drizzle of olive oil in a large deep frying pan over medium-high heat. Fry the pork for 4 - 5 minutes or until done, then remove from the pan and set aside.
- Heat a drizzle of olive oil in the same pan over medium-high heat. Fry the garlic, the onion and the romano pepper for 3 - 4 minutes.
- Add the tomato paste and fry for 1 more minute.
- Stir in the tomato, the paprika, the garlic & herb seasoning and the butterbeans (including their aquafaba). Season with salt and pepper.
- Simmer until serving, covered.
- In a bowl, combine the mayonnaise with the juice of a quarter lemon per person. Season to taste with salt and pepper.
- Stir the pork into the stew, then serve on plates with the potatoes alongside.
- Drizzle with the roasted bell pepper sauce and the lemon mayonnaise.
- Garnish with the parsley and serve with the rest of the lemon wedges.
