Braised Pork with Mushrooms and Butterbeans
Served on a bed of rice for a family filling dish that blends meat and vegetables into perfection.
Served on a bed of rice for a family filling dish that blends meat and vegetables into perfection.
Servings 4 people
Ingredients
- 2 tsp rapeseed oil
- 500 g pork cubed
- 1 large onion thinly sliced
- 2 cloves garlic crushed
- 1 large leek thinly sliced
- 10 g Plain Flour
- 150 g mushrooms sliced
- 2 tsp Dijon mustard
- 400 ml Vegetable Stock
- 400 g butterbeans drained
Instructions
- Heat the oil in a saucepan and add the pork.
- Stir-fry 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.
Nutrition
Calories: 399kcal | Carbohydrates: 20g | Protein: 43g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 106mg | Sodium: 880mg | Potassium: 651mg | Fiber: 5g | Sugar: 5g