Main Meals

Spicy Spanish beans with crispy pork fillet

10 minutes
20 minutes
Wine/Spirit Pairing
Woolworths Ken Forrester Chenin Blanc

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • 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

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.

SAVING TIP: Use your food processor: If you’re all about saving time in the kitchen, your food processor is your best friend. Use it to the max to make sauces, pestos, dips and veggie mash in minutes, and crunchy slaws in seconds.

Discover more budget bean recipes here.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

View all recipes


Load more