
American-style beans make a filling and hearty tea – a lower-fat taste of the Wild West.
Serves
4
Prep
15 minutes
Cook
30 minutes
Nutritional Information:
Each 472g serving contains (excludes serving suggestion)
- KCal
- 368
- Carbs
- 35.4g
- Fibre
- 13.4g
- Protein
- 34.3g
- Fat
-
6.9g
(Low)
- Saturates
-
1.7g
(Low)
- Sugars
-
15.4g
(Low)
- Salt
-
0.33g
(Low)
- Fruit/Veg Portion
- 4
Ingredients
Ingredients
- 2 tsp rapeseed oil
- 2 medium onions, finely chopped
- 1 red pepper, finely chopped
- 2 cloves garlic, chopped
- 400g pork fillet, visible fat removed and chopped into small chunks
- 2 x 400g tin chopped tomatoes
- 1 tbsp tomato puree
- 1 tsp blackstrap molasses
- 1 heaped tsp smoked paprika
- 1 tsp chilli powder
- 2 x 400g tin cannellini beans, drained weight approx 470g
Method
Method
Recipe tips
- You can use any beans, such as kidney beans, blackeyed peas or mixed beans.
- Chunks of chicken or turkey work well instead of pork.
- For a veggie version, add 200g button mushrooms and marinated tofu pieces in place of the meat.
- Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge and reheat until piping hot throughout.