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

Serving size

1 person 2 people 4 people

Ingredients

1 onion
100g Tomatoes Baby Seasonal Mix
2 pepper
2 free-range pork loins
2 garlic clove
2 tsp smoked paprika & oregano blend

(smoked paprika, oregano)
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.)
25g honey
230g butter beans

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
1 handful of fresh flat-leaf parsley
2 tbsp tomato purée

Allergens

Contains: Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	112Kcal	659Kcal
	468kJ	2759kJ
Fat	5.7g	34g
of which saturates	1.5g	8.6g
Carbohydrates	8g	44g
of which sugars	4.4g	26g
Protein	7.4g	43g
Salt	0.15g	0.87g
Fibre	2.5g	15g

Ingredients

1 onion (use half)
100g Tomatoes Baby Seasonal Mix (use half)
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

Allergens

Contains: Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	93Kcal	696Kcal
	391kJ	2913kJ
Fat	4.5g	34g
of which saturates	1.2g	8.8g
Carbohydrates	7g	52g
of which sugars	4.3g	32g
Protein	6.0g	45g
Salt	0.12g	0.87g
Fibre	2.5g	18g

Back

High protein 1/3 daily fibre 4 of 5 a day Low sat fat

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 small bowl, a measuring jug & a sieve

Prep & sizzle

Thinly slice the peppers and onion. 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 olive oil on medium-high heat. Once hot, add the pork and cook for 4 mins on one side

Simmer the pork

After 4 mins, flip the pork, add the pepper and onion cook for 3-4 mins, until softened. Season with salt and pepper
Add the smoked paprika, tomato puree, tomatoes and two-thirds of the garlic. Cook for 1 min, then stir in the beans, red pepper tapenade, honey and 200ml water (100ml for 1 person). Bring to a boil, then 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 butter beans between bowls, topped with the pork. Spoon over the parsley drizzle