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HelloFresh
Paprika Pork with Crushed New Potatoes and Butter Bean Stew

Paprika Pork with Crushed New Potatoes and Butter Bean Stew

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3.5 / 4 Ratingout of 1729 ratings
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A combination of Spanish delights. A very simple Spanish butter bean stew using fresh, seasonal tomatoes, rich in flavour and colour. A great little dish on its own! It’s difficult to go into a tapas bar and not find this on the menu. And of course, a traditional combination of paprika and pork that will send wonderful, zingy notes to your taste buds.

Tags:Not Suitable for CoeliacsLactose Free
Preparation Time35 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit(s)

Onion

1 unit(s)

Garlic Clove

2 unit(s)

Vine Tomatoes

1 tin(s)

Butterbeans

½ unit(s)

Chicken Stock Pot

½ tbsp

Tomato Puree

1 unit(s)

Bay Leaf

1 pack(s)

New Potatoes

1 unit(s)

Red Pepper

1 unit(s)

Pork Fillet

Smoked Paprika

Not included in your delivery

75 milliliter(s)

Water

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2987.376 kJ
Energy (kcal)714 kcal
Fat22.0 g
of which saturates7.0 g
Carbohydrate74 g
of which sugars12.0 g
Protein53 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Saucepan
Strainer
Baking Tray
Pot
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Pre-heat your oven to 200 degrees.

2

Start with the stew by peeling and cutting the onion in half and finely slicing into half moons. Peel and finely chop the garlic, chop the tomatoes into eighths and heat a medium-sized saucepan with a splash of olive oil. Once warm, add your onions and garlic. Fry for 5 mins until they become soft, transparent and begin to colour.

Stir in the tomatoes
Stir in the tomatoes
3

Add the tomatoes to the saucepan and cook for a further 2 mins. Drain the butter beans and add them to the pan, followed by the chicken stock pot, tomato purée, bay leaf and the water (see ingredients!). Place a lid on the saucepan and leave to simmer for 30 mins, stirring occasionally to ensure it isn’t catching on the bottom or becoming too dry. Tip: If it does start to become dry, just add a splash of water.

Put your red pepper on a baking tray
Put your red pepper on a baking tray
4

Chop any larger new potatoes in half. Boil a pot of water with a pinch of salt and add the new potatoes. Cook for 15 mins. Meanwhile, remove the core and slice the red pepper into thick strips about 2cm wide. Place these on a baking tray.

5

Season the pork fillet with a good pinch of salt and rub the smoked paprika all over the meat. Place this on top of your bed of peppers and generously drizzle with olive oil, before putting it on the top shelf of your oven for 15-20 mins or until cooked through and no longer pink in the middle.

Fry the potatoes
Fry the potatoes
6

Your new potatoes should be thoroughly cooked now. Tip: The potatoes are cooked when you can easily slip a knife through them. Drain them and lightly crush them with a fork (don’t mash them). Heat a medium-sized frying pan with a splash of olive oil. Add your lightly crushed new potatoes to the frying pan. Fry for 4 mins, until your potatoes start to crisp.

7

Your butter bean stew should be a lovely thick consistency now, without too much liquid remaining. Season with another pinch of salt and a few good grinds of black pepper to taste. Once the pork is out of your oven cut it into thin slices.

8

Finally, time to plate up! Serve your pork slices on top of your crushed new potatoes and roasted red peppers, top with your butter bean stew. Dig in!