The slow cooking of this stew means the pork is beautifully tender. All cooked in one pot, with a little bit of stirring makes this a delicious weekend meal. It could be served with a small baked potato or baked baby potatoes, rice, or cous cous, and some green leafy vegetables. Just make sure you add the calories. The pork and the butterbeans mean that the protein level in this meal is high, giving our metabolisms a boost and keeping us fuller for longer.
To use this recipe on the transition plan, serve with a small baked potato or 4 new/baby potatoes, and wilted spinach or other green leafy vegetables.
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Braised Pork, Mushroom and Butterbean stew
- Total Time: 1 hour 35 minutes
- Yield: 6 1x
Description
Flavoursome pork stew, makes a change from chicken and beef. Packed with protein to keep us full.
Ingredients
2 tsp rapeseed oil
500g lean pork, cubed
1 large onion, thinly sliced
2 cloves garlic, crushed
1 leek, thinly sliced
10g plain flour
150g mushrooms, sliced
2 tsp Dijon mustard
1 vegetable stock cube, dissolved in 400ml water
1 x 400g tin butterbeans, drained
Instructions
- Heat the oil in a saucepan and add the pork. Stir-fry for 3-4 minutes until brown then add the onions, garlic and leek.
- Stir-fry for another 3-4 minutes, until softened.
- Sprinkle with the flour and mix well, ensuring everything is evenly coated.
- Add the mushrooms, stir in the mustard and the stock, stirring constantly to bring to a gentle boil.
- Turn the heat down to low, cover with the lid and simmer gently for 1 hour – stirring occasionally and adding a little more water if required.
- Add the butterbeans, stir and simmer for another 10 minutes before serving.
Notes
Serve with potatoes, rice or couscous and green leafy vegetables or green beans (just add the calories).
- Prep Time: 15
- Cook Time: 80
Nutrition
- Calories: 179