Pork And Broad Beans Recipes

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PORK CHOPS WITH BROAD BEAN & MINTED JERSEY SMASH



Pork chops with broad bean & minted Jersey smash image

Make the most of seasonal summer ingredients with pan-fried pork chops served with colourful broad beans, spring onions, mint and Jersey Royal potatoes

Provided by Rosie Birkett

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 13

2 pork chops
2 tbsp olive oil
2 garlic cloves , skin-on and bashed
½ lemon , cut into wedges
30g butter
2 thyme sprigs
300g Jersey Royal potatoes , scrubbed but not peeled
1 mint sprig
250g podded broad beans
4 spring onions , finely sliced
pinch of dried chilli flakes
handful of fresh mint leaves
1 tbsp finely chopped flat-leaf parsley

Steps:

  • Take the pork chops out of the fridge 1 hr before cooking. Put the potatoes in a pan and cover with cold water and 2 tsp of salt. Throw in the mint, cover and cook for 12-15 mins until tender. Remove with a slotted spoon and set aside. Cook the beans in the same water for 4-8 mins, depending on size, then drain and rinse under cold water and peel. Crush half with the potatoes, season and set aside.
  • Heat the oil in a large non-stick frying pan. Pat the chops dry with a kitchen towel and season with sea salt on both sides, then place in the pan and do not move until they are caramelised and come away from the pan - around 3-4 mins. Turn the chops, then add the garlic and lemon, cut-side down. Cook for another 2-3 mins.
  • Remove the lemon and set aside. Add the butter to the pan, shaking to distribute it, then toss in the thyme. Baste the chops continuously with the butter, garlic and thyme for a couple of mins more, turning to coat both sides. Remove from the pan to rest.
  • Add the spring onions and chilli flakes and cook for 5-8 mins until tender. Tip in the potato mix, tossing with the spring onions, and cook for a few mins, allowing crusty bits to form on the Jerseys. Turn off the heat, toss in the herbs, then divide between plates and top with the remaining beans. Serve with the chops, and squeeze over the caramelised lemon.

Nutrition Facts : Calories 750 calories, Fat 44 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 4 grams sugar, Fiber 13 grams fiber, Protein 52 grams protein, Sodium 0.9 milligram of sodium

TENDER PORK STEW WITH BEANS



Tender Pork Stew with Beans image

Edamame adds a unique twist (and a great nutrition boost) to this delicious, tender pork stew. It makes a great supper on a cold evening. My family absolutely loves this stew and has insisted on having weekly since I first made it. It's just as tasty when served as leftovers. It's also a very adaptable recipe, so it is easy to adjust to suit your family's tastes. I hope you enjoy as much as my family does! Serve with rice!

Provided by Sara Myers Gross

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 2h10m

Yield 8

Number Of Ingredients 16

2 ½ (2 pound) pork tenderloin, trimmed and sliced1 1/2-inch thick
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
2 onions, diced
2 red bell peppers, diced
2 tablespoons minced garlic
3 (14.5 ounce) cans diced tomatoes with green chile peppers
2 (15 ounce) cans kidney beans, rinsed and drained
1 ½ cups beef broth
1 (4 ounce) can diced green chile peppers
2 teaspoons chili powder
1 teaspoon dried basil
1 teaspoon ground cumin
1 (9 ounce) bag frozen shelled edamame
1 (8 ounce) bag frozen corn
1 (8 ounce) bag frozen sliced carrots

Steps:

  • Season pork tenderloin with salt and black pepper.
  • Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add pork to hot oil and cook until browned, 1 to 2 minutes per side. Add onions, red bell peppers, and garlic to pork; cook and stir until onion is slightly tender, about 10 minutes.
  • Stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into pork mixture. Bring mixture to a boil, reduce heat to medium-low, cover Dutch oven, and simmer, stirring every 15 minutes, until pork is tender and falling apart, 1 1/2 to 2 hours.
  • Stir edamame, corn, and carrots into stew; cook until heated through, about 5 minutes. Break pork into pieces using the flat edge of a wooden spoon creating a 'shredded' texture.

Nutrition Facts : Calories 581.1 calories, Carbohydrate 39.6 g, Cholesterol 184.4 mg, Fat 15.1 g, Fiber 12.5 g, Protein 72 g, SaturatedFat 4 g, Sodium 1330.8 mg, Sugar 5.1 g

PORK AND BROAD BEANS



Pork and Broad Beans image

Make and share this Pork and Broad Beans recipe from Food.com.

Provided by Jane Gib

Categories     Pork

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs boneless pork
2 tablespoons flour
1/2 teaspoon paprika
6 sage leaves, shredded
salt and pepper
1 rosemary sprig
2 onions, chopped
1 stalk celery, chopped
1 tablespoon olive oil
1 pint chicken stock
1 lb broad bean

Steps:

  • Mix the pork with the salt, pepper, flour, paprika, sage and rosemary.
  • Cook the onion and celery in the oil for 10 minute.
  • Stir in pork and cook until browned.
  • Pour in stock, and bring to the boil, stirring.
  • cover casserole, reduce heat and simmer gently for 1 hour or until tender.
  • (to cook in oven for about 1 1/2 hours).
  • If you are freezing or chilling don't cook the broad beans until just before serving.
  • Cook broad beans in boiling salted water for about 10-15 minute drain and add to casserole, stirring well.
  • Serve with rice, couscous or pasta.

Nutrition Facts : Calories 1287.5, Fat 32.9, SaturatedFat 10.3, Cholesterol 117.6, Sodium 5427.9, Carbohydrate 154.4, Fiber 43.2, Sugar 4.5, Protein 98.5

PORK AND BEANS BREAD



Pork and Beans Bread image

This recipe sounded so strange I had to try it and we fell in love with it. It nice and moist. Please don't be put off by the ingredients, it's very sweet and you would never guess it has Pork & Beans in it. For best result in slicing wrap in aluminum foil and slice the next, if your family can wait that long.

Provided by True Texas

Categories     Quick Breads

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 11

1 (15 ounce) can pork and beans
4 eggs
3 cups all-purpose flour
2 cups white sugar
1 cup vegetable oil
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup walnuts, chopped

Steps:

  • Preheat oven to 325 degrees F.
  • Grease and flour two 9 x 5 x 3 inch pans.
  • Puree undrained pork and beans in a blender or food processor, or with mixer.
  • In a large bowl, combine eggs, flour, sugar, salt, oil, cinnamon, vanilla, baking powder and soda. Mix well.
  • Gently fold in nuts and pureed pork and beans.
  • Divide batter into pans evenly.
  • Bake for 60 minutes, or until bread tests done.

Nutrition Facts : Calories 642.4, Fat 32.5, SaturatedFat 4.5, Cholesterol 87.9, Sodium 485.8, Carbohydrate 80.2, Fiber 4.6, Sugar 40.6, Protein 10.7

PORK CHOPS & MUSTARDY BUTTER BEANS



Pork chops & mustardy butter beans image

Serve up dinner for two with these easy pork chops, mustardy butter beans and spinach. It makes a great midweek meal and delivers three of your 5-a-day

Provided by Esther Clark

Categories     Supper

Time 40m

Number Of Ingredients 9

2 tbsp olive oil
1 onion , finely sliced
1 small garlic clove , crushed
400g can butter beans , drained and rinsed
100ml chicken stock
200g spinach
3 tbsp crème fraîche
½ tbsp wholegrain mustard
2 pork chops

Steps:

  • Heat 1 tbsp of the oil in a saucepan. Add the onion and fry over a medium heat for 10 mins, or until softened. Add the garlic and cook for 1 min. Stir through the butter beans and stock and bring to a simmer. Add the spinach. Cover and cook for 3 mins or until the spinach is wilted.
  • Blitz the mixture using a hand blender for 10 secs, leaving some chunky, whole beans. Stir through the crème fraîche and mustard and season generously, then simmer for 3 mins to thicken. Set aside.
  • Season the pork chops on both sides. Heat the remaining oil in a non-stick pan over a medium-high heat. Hold the chops on their sides with a pair of tongs to brown the fat. Cook each one on either side for 7 mins or until cooked through. Spoon the beans onto plates, slice the pork and arrange on top.

Nutrition Facts : Calories 610 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 43 grams protein, Sodium 0.8 milligram of sodium

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