Pork and bean or courgette and bean goulash.

4 servings

Ingredients

Quantity Ingredient
350 grams 12 oz pork fillet trimmed of fat
15 millilitres 1 tbsp soya oil.
2 larges Onions peeled and chopped.
1 Green pepper de-seeded and chopped
1 Clove of garlic, crushed.
15 millilitres 1 tbsp Paprika.
Sprig of thyme.
400 grams 14 oz can of chopped tomatoes
15 millilitres 1 tbsp tomato pure.
400 grams 14 oz cooked kidney beans.
75 millilitres 5 tbsp water.

Directions

Cut the pork into medium sized pieces. Heat the oil and brown the meat. Remove from the pan. Gently fry the onions and pepper in the pan for 5 minutes or until soft. Add the garlic and cook for a further minute. Stir in the paprika and thyme and cook for 2 minutes.

Return the meat to the pan with the tomatoes, tomato pure, kidney beans and water. Gently simmer for one hour.

286 Kcals 1197 kj 27,7 G protein 25,2 G carbohydrate of which 7,9 G sugar. 9,1 G fat of which 2,7 G saturate. 0,1 G sodium. 9,6 G dietary fibre.

VARIATION

COURGETTE AND BEAN GOULASH.

For a vegetarian version use 450 G 1 lb of courgettes instead of the meat, adding them with the garlic.

186 Kcals 777 kj 11,4 G protein 30,2 G carbohydrate of which 7,8 G sugar. 3,4 G fat of which 0,3 G saturate. Trace of sodium. 9,6 G dietary fibre.

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