Spanish Meatball & butter bean stew

Ingredients

·         350g lean pork mince

·         2 tsp olive oil

·         1 large red onion, chopped

·         2 peppers, sliced, any colour will do

·         3 garlic cloves, crushed

·         1 tbsp sweet smoked paprika

·         2 x 400g cans chopped tomatoes

·         400g can butter beans, drained

·         2 tsp golden caster sugar

·         small bunch parsley, chopped

·         crusty bread, to serve (optional)

Method

1.      Season the pork, working the seasoning in with your hands, then shape into small meatballs. Heat the oil in a large pan, add the meatballs and cook for 5 mins, until golden brown all over. Push to one side of the pan and add the onion and peppers. Cook for a further 5 mins, stirring now and then, until the veg has softened, then stir in the garlic and paprika. Stir everything around in the pan for 1 min, then add the tomatoes. Cover with a lid and simmer for 10 mins.

2.      Uncover, stir in the beans, the sugar and some seasoning, then simmer for a further 10 mins, uncovered. Just before serving, stir in theparsley. Serve with crusty bread for dunking, if you like.

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