Ingredients

Method

• 2 x 400 g cans tomatoes, diced
• 1 T olive oil
• 1 chilli, chopped
• 1 t smoked paprika
• 3 garlic cloves, crushed
• 1 x 400 g can butter beans, drained
• 1 x 400 g can cannellini beans, drained
For the pork fillet:
• 400 g pork fillet
• Cornflour, to taste
• Paprika, to taste
• Sea salt and freshly ground black pepper, to taste
For serving:
• 6 - 8 brinjal, thinly sliced
• Baby spinach, for serving

Method

Ingredients

1. Place cans diced tomatoes in a saucepan over a high heat with olive oil, chopped chilli, smoked paprika, cloves crushed garlic and season to taste. Bring to a boil, then simmer for 10 minutes.

2. Add can drained butter beans and can drained cannellini beans, reduce the heat and simmer until ready to serve.

3. Thinly slice pork fillet. Toss in a small bowl of corn our seasoned with paprika, salt and pepper. Shallow fry in canola oil in batches for 1 minute on each side until crispy.

4. Drain on kitchen paper. In another pan, fry thinly sliced baby brinjals until charred. Serve the beans with crispy pork, brinjals and handfuls of baby spinach.

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Discover more budget bean recipes here.