Spanish meatball & butter bean stew

• lean pork mince↗350g g
• olive oil↗2 tsp tsp
• large red onion↗1

  chopped

• peppers↗2

  sliced, any colour will do

• garlic cloves↗3

  crushed

• sweet smoked paprika↗1 tbsp tbsp
• chopped tomatoes2 x 400g cans cans

  2 x 400g cans

• can butter beans↗400g g

  drained

• golden caster sugar↗2 tsp tsp
• small bunch parsley↗

  chopped

• crusty bread↗

  to serve (optional)

Step-by-step instructions

1. 1

   Season the pork, working the seasoning in with your hands, then shape into small meatballs. Heat the oil in a large pan, add the meatballs and cook for 5 mins, until golden brown all over. Push to one side of the pan and add the onion and peppers. Cook for a further 5 mins, stirring now and then, until the veg has softened, then stir in the garlic and paprika. Stir everything around in the pan for 1 min, then add the tomatoes. Cover with a lid and simmer for 10 mins.

2. 2

   Uncover, stir in the beans, the sugar and some seasoning, then simmer for a further 10 mins, uncovered. Just before serving, stir in the parsley. Serve with crusty bread for dunking, if you like.