Wednesday, 13 May 2015

Smoky BBQ Pork and Bean Stew



This recipe is one that I wish I had created a long time ago.   Little did I know that tapping into already made resources could end in a flavour sensation packed with a punch! 



Inspired by my Old El Paso Blog event,  when planning my recipe innovation for the week, I came up with this little gem of a recipe.    I have classed it as a stew, but you could easily add less liquid and make into a filling for burritos or fajitas depending on your mood and the season.  Let’s just face it, a steaming bowl of stew is not quite what you want on a hot summer day!  Another twist, add some extra stock and make a tasty soup!

Calories: 296  •  Slimming World Values: 1 Syn on Extra Easy Plan 


Preparation Time: 5 Minutes
Cooking Time: 35-40 Mins
Serves: 4


You will Need:

460g Extra Lean Diced Pork
410g Can of Haricot Beans in Water drained
1 Onion Diced
1 Red Pepper Diced
1 Green Pepper Diced
1 Tbsp Tomato Puree
1 Vegetable Stock Cube
Packet of Old El Paso Smoky BBQ Fajita Seasoning
500ml Water
Frylight/Calorie Controlled Oil Spray

Method:

1.      In a large saucepan sprayed with oil, add the diced pork and fry until browned on the outside but not cooked through

2.       Add the diced onion and peppers to the pan, and fry until softened

3.       Pour in the fajita seasoning  and stir through coating as much of the ingredients as possible.

4.       Add the Beans, tomato puree and stock cube and add enough water to just cover all the ingredients.

5.       Simmer on a medium heat for around 25-30 minutes, until the pork has softened, beans are tender and the sauce is thick. (can also be made in the slow cooker – if so cook on high for 2 hours)

6.       For extra indulgence, serve with grated cheese and a dollop of fat free yoghurt! 
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