Spanish-style Pork Steaks with Red Pepper Butter Beans & Parsley Drizzle

Serving size

1 person 2 people 4 people

Ingredients

2 tbsp tomato purée
1 handful of fresh flat-leaf parsley
230g butter beans

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
25g honey
2 tbsp red pepper tapenade (Sulphites)

(Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
2 tsp smoked paprika & oregano blend

(smoked paprika, oregano)
110g baby tomatoes
2 garlic clove
2 free-range pork loins
2 pepper

Allergens

Contains: Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	118Kcal	642Kcal
	495kJ	2686kJ
Fat	6.2g	34g
of which saturates	1.6g	8.7g
Carbohydrates	7g	40g
of which sugars	4.2g	23g
Protein	7.9g	43g
Salt	0.16g	0.87g
Fibre	2.6g	14g

Ingredients

2 tbsp tomato purée (use half)
2 tbsp red pepper tapenade (use half) (Sulphites)

(Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
25g honey (use half)
2 pepper
1 free-range pork loin
1 handful of fresh flat-leaf parsley (use half)
2 tsp smoked paprika & oregano blend (use half)

(smoked paprika, oregano)
230g butter beans (use half)

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
2 garlic clove
110g baby tomatoes (use half)

Allergens

Contains: Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	97Kcal	679Kcal
	407kJ	2840kJ
Fat	4.9g	34g
of which saturates	1.3g	8.8g
Carbohydrates	7g	48g
of which sugars	4.2g	29g
Protein	6.4g	45g
Salt	0.12g	0.87g
Fibre	2.5g	17g

Back

High protein 1/3 daily fibre

Spanish-style Pork Steaks with Red Pepper Butter Beans & Parsley Drizzle

Prep time: 15 mins

Total time: 25 mins

Cuisine: European

Food group: Pork

An easy dinner for the busy weeknights. Sizzle free-range British pork steaks till golden and juicy. Add major flavour with a garlic & parsley drizzle. For the base? Creamy butter beans, simmered with spinach and peppers in a smoky Spanish-style sauce.

Cooking Instructions

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.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out a large frying pan, a measuring jug, a sieve & a small bowl

Get prepped

Thinly slice the peppers. Halve the tomatoes. Finely chop or crush the garlic. Drain and rinse the beans. Season the pork with salt
Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pork and cook for 4 mins per side, until golden brown
Remove from the pan and set aside

Simmer the pork

Return the frying pan with 1 tsp oil to medium-high heat. Once hot, add the sliced pepper and cook for 3-4 mins, until softened. Season with salt and pepper
Add the smoked paprika, the tomato puree, tomatoes and two thirds of the garlic. Cook for 2 mins, then stir in the beans, red pepper tapenade, honey and 200ml water (100ml for 1 person). Bring to a boil, then return the pork to the pan and simmer for 11 mins, until the sauce has thickened and the pork is cooked through. Add a splash of water if it becomes too dry

Make the parsley drizzle

Meanwhile, roughly chop the parsley and add to the small bowl
Stir in the remaining garlic, 2 tsp olive oil and 1 tbsp water (1/2 tbsp for 1 person). Season with salt and pepper

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 red pepper butter beans between bowls, topped with the pork. Spoon over the parsley drizzle