The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
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Free-range Pork & Cannellini Bean Stew with Salsa Verde
Simmer cannellini beans with garlic, fennel and almond cream till smooth and luxurious. Top with golden free-range pork loins. Spoon over a homemade salsa verde for a little zing!
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 230g cannellini beans (cannellini beans, water, salt)
- 1 fennel
- 1 onion
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 40g baby spinach
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 1 handful of fresh basil
- 2 free-range pork loins
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 627
Protein: 44g
Carbs: 25g
Fat: 37g
Ingredients
- 2 tbsp garlic, basil and parsley paste (use half) (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 onion (use half)
- 40g baby spinach (use half)
- 1 handful of fresh basil (use half)
- 1 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 1 fennel (use half)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 200ml almond cream (use half) (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 1 free-range pork loin
- 1 handful of fresh flat-leaf parsley (use half)
- 230g cannellini beans (use half) (cannellini beans, water, salt)
Nutritional Information
Calories: 627
Protein: 44g
Carbs: 25g
Fat: 37g
Free-range Pork & Cannellini Bean Stew with Salsa Verde
Simmer cannellini beans with garlic, fennel and almond cream till smooth and luxurious. Top with golden free-range pork loins. Spoon over a homemade salsa verde for a little zing!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a sieve, a measuring jug & a small bowl
Get sizzlin'
- Heat the large frying pan with 1/2 tsp oil on medium-high heat
- Season the pork with salt. Once the pan is hot, add the pork and cook for 4 mins per side, until golden. Remove from the pan, cover and set aside
Soften the veg
- Meanwhile, finely dice the onion. Trim and thinly slice the fennel. Drain and rinse the beans
- Reheat the pork pan with 1/2 tsp oil on medium heat. Once hot, add the onion and fennel and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the garlic herb paste and cook for another 2 mins
Simmer simmer
- Add the almond cream, stock powder, beans and 100ml hot water (50ml for 1 person) to the pan
- Bring to a boil, then return the pork to the pan and simmer for 11 mins, until the sauce thickens and the pork is cooked through
Make the salsa verde
- Finely chop the parsley and basil (reserving a few leaves for garnish)
- Add both to the small bowl and mix with the vinegar and 2 tsp oil. Mix well and season with salt and pepper
- Rinse the spinach and stir into the beans for 1 min, until wilted
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Share the creamy beans and pork between bowls. Spoon over the salsa verde to finish. Scatter over the reserved herbs to finish
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