350 g (11½ oz) pork loin or fillet, cut into thick strips
1 onion, sliced
1 red pepper, diced
2 garlic cloves, chopped
1 tablespoon plain flour
1 tablespoon sweet smoked paprika
400 g (13 oz) can three-bean salad, rinsed and drained
400 g (13 oz) can cherry or chopped tomatoes
1 tablespoon tomato purée
200 ml (7 fl oz) hot vegetable stock
salt and pepper
steamed winter greens, to serve
Heat half the oil in a large pan over a medium-high heat and cook the pork strips for 3–4 minutes, until browned all over. Using a slotted spoon, transfer to a plate and set aside.
Return the pan to a medium heat with the remaining oil, then add the onion, red pepper and garlic. Cook for 5–6 minutes, until softened and lightly coloured.
Reduce the heat slightly, add the flour and paprika and stir for 1 minute. Add the beans, tomatoes, tomato purée and stock, then season and simmer for 15–18 minutes, until rich and thick. Return the pork and its juices to the pan for the final 3–4 minutes, until heated through.