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Pork & borlotti bean stew with sage mash
Lightly sautéed pork medallions, sizzled onions and baby toms and garlicky borlotti bean stew alongside sage-scented mash? Pork and beans never felt so bougie! A duo of green veg up the ante – and your veg varieties count!
SWK: High protein
Plants 5
SWK: High fibre
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Serving size
Ingredients
- 1 handful of fresh sage
- 400g potatoes
- 1 onion
- 2 garlic clove
- 300g pork medallions
- 160g mangetout
- 230g borlotti beans (Rehydrated beans, water, salt, antioxidant: ascorbic acid.)
- 200g passata (tomatoes, salt, citric acid)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 80g baby spinach
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 680
Protein: 59g
Carbs: 87g
Fat: 7.7g
Ingredients
- 800g potatoes
- 1 handful of fresh sage
- 600g pork medallions
- 2 onion
- 4 garlic clove
- 320g mangetout
- 230g borlotti beans (Rehydrated beans, water, salt, antioxidant: ascorbic acid.)
- 400g passata (tomatoes, salt, citric acid)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 160g baby spinach
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 578
Protein: 52g
Carbs: 72g
Fat: 6.9g
Pork & borlotti bean stew with sage mash
Lightly sautéed pork medallions, sizzled onions and baby toms and garlicky borlotti bean stew alongside sage-scented mash? Pork and beans never felt so bougie! A duo of green veg up the ante – and your veg varieties count!
Cook time:
30 mins
Cuisine:
British
Food group:
Pork
Cooking Instructions
Before you start
- 2 large saucepans
- 1 large non stick frying pan
Make the mash
- Peel the potatoes and cut them into 2cm cubes, then cook in boiling water for 15-18 mins. Drain, return to the pan and mash, then lightly season. Finely chop the sage leaves and mix half into the mash.
Chop, chop!
- Meanwhile, peel the onions and dice into large pieces, then peel and crush the garlic.
- On a separate board, trim any visible fat from the pork, then chop into bite-size chunks.
Turn up the flavour
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat.
- Fry the onions, pork and tomatoes for 4-5 mins, then add the garlic and remaining sage and cook for 2 mins, stirring regularly.
- Tip in the beans and their water along with the passata. Crumble in half the stock cube, pour in 150ml water (use all the stock and 250ml water for 4 portions) and stir well. Simmer for 5-7 mins until the pork is cooked through and the sauce has reduced by half, adding the spinach for the final minute.
Gather your greens
- At the same time, trim the green beans (if using). Cook the mangetout (or green beans) in boiling water for 3-4 mins, then drain.
Dish up
- Serve the stew alongside the mash and mangetout (or green beans).