Spanish Pork with Beans

Spanish Pork with Beans

05 April 2016

For a taste of the Mediterranean whilst on British shores why not try this recipe for Spanish Pork with Beans (Fabada). Eat it al fresco on a fine sunny British evening with a glass of Sangria or a delicious Rioja and it will feel like you really are on the shores of the Mediterranean, whilst your pennies stay firmly in your pocket! This is delicious when served at room temperature with salad and crusty bread. Choose a lean cut of pork like loin.
  • Recipe

Category

Main

Serves

4

Preperation Time

20 mins

Cooking Time

2 hours

Ingredients

Olive oil

500g pork loin steaks or tenderloin (if buying from a butcher ask him to cut it into thin strips or cubes for you)

2 garlic cloves

peeled and finely chopped

1 red pepper

seeded and finely sliced

3 rashers smoked bacon

finely chopped

1tsp smoked paprika

1/2tsp crushed chillies

Pinch saffron

2 x 400g tins haricot beans - drained and rinsed

Handful fresh coriander

chopped

Fresh green salad to serve

For the Salad

Instructions

1Turn the oven on to 160°C/350°F/gas mark 3. Trim the fat off the pork and cut into thin strips or cubes

2Then heat the oil in a heavy based pan, add the pork fillet and fry for 4-5 minutes until light golden all over. Take the pork out of the pan and put on a plate. Add the chopped onion, garlic cloves and pepper and fry gently for about 5 minutes using a frying pan until the onion is soft. Add the chopped bacon and cook until golden and then add the smoked paprika, a pinch of saffron and crushed chillies and fry for another minute

3Add the beans and then fill up both cans with water and add to the pan, put the pork back in the pan and bring up to a simmer. Cook in the oven for 2 hours until the pork is tender and the beans are juicy. You may like to take the lid off and gently simmer on the hob to reduce some of the liquid

4Meanwhile, put the salad dressing ingredients into a jar and shake and drizzle over the salad. Season the pork with freshly ground black pepper and sprinkle with fresh chopped coriander. Serve with bread and salad.