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A tasty Spanish-inspired pork dish for all the family with delicious butter beans and chorizo.
Prep time: 10 mins
Cook time: 15-18 mins
Serves: 4
Cooking Skill: Not Too Tricky
Step 1
Heat a large non-stick pan over moderate heat until hot. Cook the chorizo for 1-2 minutes, transfer to a slow cooker and add the onion, peppers, smoked paprika, chopped tomatoes and butter beans.
Step 2
Cook the steaks in the pan and brown for 1 minute on each side. Transfer to the slow cooker. Season.
Step 3
Cover and cook for 4-6 hours on HIGH or 8-10 hours on LOW, or according to the manufacturer’s instructions for your slow cooker.
Step 4
Garnish with the parsley and serve with green vegetables , mash, rice or crusty bread
Conventional hob method
Heat a non-stick frying or sauté pan with a lid, over a medium heat. Add the chorizo, onion and red pepper and cook for 3-4 minutes, stirring occasionally, until the chorizo has released its oil and the onion and pepper have softened. Remove from the pan to a plate and set aside.
Add the pork steaks to the pan and cook for 3 minutes on one side, then turn over, and cook for a further 3 minutes. Return the chorizo and pepper mixture to the pan and stir in the paprika.
Stir in the tomatoes, butter beans and 150ml hot vegetable or chicken stock. Bring to a simmer, then cover the pan with a lid and simmer for 5 minutes, until the steaks are cooked through and the juices run clear.
Season to taste and sprinkle with the parsley. Divide between 4 plates and serve with seasonal green vegetables.
1109kj
264kcal
13%
6.6g
9%
23g
12%
8.8g
10%
0.58g
10%
Step 1
Heat a large non-stick pan over moderate heat until hot. Cook the chorizo for 1-2 minutes, transfer to a slow cooker and add the onion, peppers, smoked paprika, chopped tomatoes and butter beans.
Step 2
Cook the steaks in the pan and brown for 1 minute on each side. Transfer to the slow cooker. Season.
Step 3
Cover and cook for 4-6 hours on HIGH or 8-10 hours on LOW, or according to the manufacturer’s instructions for your slow cooker.
Step 4
Garnish with the parsley and serve with green vegetables , mash, rice or crusty bread
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