Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 1 onion, finely chopped
- 1 handful fresh rosemary stalks, leaves finely chopped
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 2 cloves garlic, grated or finely chopped
- 675grams diced pork, such as pork tenderloin
- 1 glass dry white wine
- 400grams butter beans, drained and rinsed
- 2 cup hot chicken stock
- 1 handful fresh mint leaves
Method
Step 1 of 3
Heat the oil in a large deep frying pan over a low heat. Add the onion, rosemary, and a pinch of salt. Sweat for about 5 minutes until soft and translucent, then add the garlic and pork pieces. Continue cooking for a few minutes, stirring from time to time, until the pork is no longer pink. Increase the heat to high, add the wine, and cook for a couple of minutes until the alcohol evaporates.
Step 2 of 3
Tip in the butter beans, pour over the stock, and allow to simmer for about 20 minutes. Add a little more stock if needed, but be careful not to make the mixture too wet.
Step 3 of 3
Crush some of the beans with a fork, taste, and season the dish with salt and black pepper if needed. Stir through the mint, and serve hot.
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