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.
Spanish-style Pork Steaks with Red Pepper Butter Beans & Parsley Drizzle
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.
High protein
1/3 daily fibre
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 25g honey
- 4 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
Nutritional Information
Calories: 649
Protein: 43g
Carbs: 40g
Fat: 35g
Ingredients
- 4 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 (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)
Nutritional Information
Calories: 773
Protein: 45g
Carbs: 51g
Fat: 43g
Spanish-style Pork Steaks with Red Pepper Butter Beans & Parsley Drizzle
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.
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a measuring jug & a small bowl
Get sizzlin'
- Thinly slice the peppers. Finely chop or crush the garlic. Season the pork with salt
- Heat a 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, then add 100ml water (50ml for 1 person)
- Continue to cook for 11 mins, until the pork is cooked through
Simmer the beans
- Meanwhile, heat the other large frying pan with 1 tsp oil on medium-high heat. Once hot, add the sliced pepper and cook for 3-4 mins. Season with salt and pepper
- Add half the garlic, the whole tomatoes, paprika & oregano blend, red pepper tapenade and honey. Stir and cook for 2-3 mins
- Add the beans (with their juice) to the pan. Bring to a boil and simmer for 4-5 mins, until the sauce thickens. Season with salt and pepper. Add a splash of water if it becomes too dry
Make the parsley drizzle
- Roughly chop the parsley and add to the small bowl
- Stir in the remaining garlic (or to taste), 1 tsp 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
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