Spanish pork with butter beans and chorizo

 A tasty Spanish inspired pork dish for all the family with delicious butter beans and chorizo

Cooking Time
15 Minutes

Serves
4 People

Ingredients

4 pork loin steaks, fat removed

2 teaspoons olive oil

50g chopped chorizo

1 onion, peeled and sliced

1 red pepper, deseeded and cut into thin strips

2 teaspoons smoked paprika

1 x 400g can chopped tomatoes

1 x 400g can butter beans, drained and rinsed

150ml hot vegetable or chicken stock

2 tablespoons freshly chopped parsley

Spanish pork with butter beans and chorizo

Spanish pork with butter beans and chorizo 

Method

Heat the oil, in a non-stick frying or sauté pan with a lid, over a medium heat. Add the chorizo, onion and red pepper and cook for 3-4 minutes, stirring occasionally, until the chorizo has released its oil and the onion and pepper have softened. Remove from the pan to a plate and set aside.

Add the pork steaks to the pan and cook for three minutes on one side, then turn over, and cook for 2 minutes. Return the chorizo and pepper mixture to the pan and stir in the paprika.

Stir in the tomatoes, butter beans and stock. Bring to a simmer, then cover the pan with a lid and simmer for 5 minutes, until the steaks are cooked through and the juices run clear.

Season to taste and sprinkle with the parsley. Divide between 4 plates and serve with green vegetables.

Serving Suggestions

Green vegetables, such as tender stem broccoli or green beans.

Paprika

Where Does Spanish Paprika or Pimentón Come From?

Paprika is made from ground, dried red chile peppers originally from the Americas. So important is paprika to Spanish cooking and so demanding are the Spanish of quality paprikas that there are Denominations of Origin (D.O.) for paprika. One of the D.O. is located in Murcia.  The other and more famous is La Vera, which is located in Cáceres, Extremadura, southwest of Madrid. Both of these areas are warm and dry in the summer, which makes them perfect for growing peppers.

It is said that Christopher Columbus brought paprika back to Spain during his second voyage and served it to Ferdinand and Isabella in Extremadura and even though it was a bit hot and spicy for the king and queen, the monks of the monastery in Guadalupe passed it along to other brothers and it was spread from Extremadura all over Spain.

What Are the Types of Spanish Paprika?

There are several different types of Spanish paprika, made from different kinds of peppers.

Pimentón Dulce or Sweet Paprika: Round red peppers make this mild, light orange paprika.

Pimentón Agridulce or Medium Hot Paprika: Longer, dark red pepper make a medium-hot paprika.

Pimentón Picante or Hot Paprika: Made from any of several different types of long red peppers.

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