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Braised Pork with Mushrooms and Butterbeans
Served on a bed of rice for a family filling dish that blends meat and vegetables into perfection.
4.83
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Course:
Main Dish
Cuisine:
French
Keyword:
Pork, Stock, Vegetables
Prep Time:
15
minutes
minutes
Cook Time:
1
hour
hour
20
minutes
minutes
Total Time:
1
hour
hour
35
minutes
minutes
Servings:
4
people
Calories:
399
kcal
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Ingredients
Metric
Imperial
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:
399
kcal
|
Carbohydrates:
20
g
|
Protein:
43
g
|
Fat:
15
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
106
mg
|
Sodium:
880
mg
|
Potassium:
651
mg
|
Fiber:
5
g
|
Sugar:
5
g