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
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
Method
- 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.
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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