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Braised pork with mushrooms and butterbeans

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A great, protein-rich meal all cooked in one pot.
Serves
6
Prep
15 minutes
Cook
1 hour 20 minutes
Each 203g serving contains
KCal
185
Carbs
10.3g
Fibre
4.6g
Protein
22.5g
Fat
5.2g
Saturates
1.30g
Sugars
3.3g
Salt
0.30g
Portion Fruit & Veg
1
Ingredients
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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 low-salt vegetable stock cube, dissolved in 400ml water
1 x 400g tin butterbeans, drained
  1. 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.
  2. Sprinkle with the flour and mix well, ensuring everything is evenly coated.
  3. Add the mushrooms, stir in the mustard and the stock, stirring constantly to bring to a gentle boil.
  4. 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.
  5. Add the butterbeans, stir and simmer for another 10 minutes before serving.
Chefs tips
  • Serve with leafy green vegetables or green beans.
  • This also works well with chunks of chicken or turkey.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge and reheat in the mircowave or on a hob until piping hot throughout.

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