Spanish meatball & butter bean stew

Spanish meatball & butter bean stew

Ingredients (3 servings)

  • 350g lean beef mince
  • 2 tsp olive oil
  • 1 large red onion, chopped
  • 2 peppers, sliced, any colour will do
  • 3 garlic cloves, crushed
  • 1 tbsp sweet smoked paprika
  • 2 x 400g cans chopped tomatoes
  • 400g can butter beans, drained
  • 2 tsp caster sugar
  • small bunch parsley, chopped
  • crusty wholegrain or Rye bread, to serve (optional)


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.

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.

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