Tuesday, 24 February 2015

Recipe: Meatball & Butterbean Stew


Meatball & Butterbean Stew

During the week I love quick and fuss-free meals I can whip up when I get home from work without faffing around too much. I particularly like the method of 'bunging it all in' one pan dishes, especially when 90% of the ingredients can come from the freezer and store cupboard, and still be nutritional.

When I was flicking through a Good Food magazine, this recipe really stood out to me. Not sure why, although I'm sure the pretty picture helped but it seemed like a great mid-week saviour, and something a little different to what we had been having. Does anyone else get stuck in a rut of serving up the same mid-week meals? Safe to say this has now become a firm favourite, and can be adapted to use what's in the freezer or in the cupboards too.


Meatball & Butterbean Stew


For example, if you don't have butter beans then cannellini beans would work well too.

If you're vegetarian then Quorn meatballs could be used.

Got some extra veg to use up? Chop it up and bung it in - tomatoes, carrots and potatoes would all make great additions to this dish.

Serves 4

Ingredients
2 tbsp olive oil
350g pork mince
1 small red onion, diced (or 1 cup frozen diced red onion)
1 red pepper, chopped (or 1 cup frozen mixed peppers, sliced)
3 garlic cloves, crushed
2 x 400g tin chopped tomatoes
1 tbsp smoked paprika
400g tin of butter beans, drained
1 tsp dried parsley
Salt & Pepper to season

Method

1. Tip the mince meat into a bowl and season with salt and pepper, work the seasoning in with your hands and then shape into small meatballs.

2. Heat the oil in a large pan or heat proof casserole dish. Once hot add the meatballs and fry for around five minutes until golden brown. Add the onion and peppers and fry for a further five minutes (three minutes if using frozen). Once soft stir in the garlic and paprika.

3. Add the chopped tomatoes and give it a good stir. Pop the lid on and simmer for 10 minutes.

4. Uncover, stir in the butter beans, the parsley and season with pepper. Simmer for a further 10 minutes uncovered.

I serve mine with couscous, however it would also work nicely with quinoa or potatoes.


Sophie x

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1 comment :

  1. Looks tasty! I love no-fuss meals as I find it hard to muster the energy to make dinner after work (if I haven't pre-prepared anything!).

    Nosebag NI

    ReplyDelete

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