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