Spanish pork & beans


  • Prep Time20 mins
  • Total Time1 hr 20 mins
  • Makes6 servings
Spanish pork & beans

Photo, Roberto Caruso.

Chatelaine Triple Tested

These bowls are made of 40 percent plant fibre.


  • 400 g pork shoulder, cut in 1 1/2-in. cubes

  • 1 tbsp all-purpose flour

  • 1/2 tsp salt, divided

  • 2 tbsp olive oil

  • 1 red onion, coarsely chopped

  • 2 garlic cloves, minced

  • 1 tbsp sweet paprika

  • 2 bay leaves

  • 1/2 cup apera or sherry

  • 2 cups vegetable broth

  • 1 398 mL can diced tomatoes

  • 1 540 mL can butter beans or cannellini beans, drained and rinsed

  • 1/2 340 g jar roasted red peppers, drained and coarsely chopped

  • quinoa, (optional)

  • parsely, (optional)


  • TOSS pork with flour and 1/4 tsp salt in a large bowl. Season with pepper.

  • HEAT a pot over medium-high. Add 1 tbsp oil, then pork. Cook until golden-brown, 3 to 4 min. Transfer to a plate.

  • REDUCE heat to medium. Add remaining 1 tbsp oil, then onion. Cook, stirring occasionally, until softened, 3 to 4 min. Add garlic, paprika and bay leaves. Cook for 30 sec. Add sherry, stirring and scraping up browned bits from bottom of pot, until it comes to a boil. Add broth, tomatoes, remaining 1/4 tsp salt and pork. Reduce heat to low and simmer until pork is tender, about 45 min.

  • REMOVE bay leaves, then stir in beans and red peppers. Increase heat to medium-high and cook until heated through, about 2 min. Serve over cooked quinoa and garnish with parsley, if  desired.

Nutrition (per serving)

Calories 320, Protein 18g, Carbohydrates 27g, Fat 16g, Fibre 5g, Sodium 836mg.

Make this meal vegetarian by omitting the pork, adding flour to garlic and simmering for 20 min before adding 1/2 tsp salt, peppers and double the quantity of beans.