How to make pork and barbecue beans

Sweet potato fries are the perfect complement to the meat – ideal for a warm summer’s evening

Pork barbecue beans and sweet potato fries

Paprika gives these barbecue beans their smoky flavour.

120g tenderstem broccoli
1 red onion
200g passata
200g sweet potato
240g butter beans (drained)
2 tsp balsamic vinegar
2 tsp maple syrup
2 tsp oil
2 tsp smoked paprika
2 x 170g pork loin
40g spinach

Preheat the oven to 180C/gas mark 4. Finely slice the onion. Slice the pork into thin strips. Cut the sweet potatoes into fries (leaving the skin on). Trim the tenderstem.

Place the sweet potato fries in a bowl and toss with 1 tsp oil and a pinch of sea salt, then place on a baking tray in the oven for 25 mins, turning halfway through. In the last 10 mins, place the tenderstem on the baking tray in the oven.

Meanwhile, heat 1 tsp oil in a large pan on a medium heat and add the onion, cook for 3 mins. Then add the pork strips and smoked paprika and cook for 5 mins until the pork is golden brown.

Drain the butter beans and add to the pork and vegetables, along with the passata, spinach, maple syrup and balsamic vinegar. Leave to simmer for 10 mins until the sauce has reduced and the pork is cooked through.

Serve the pork barbecue beans on two warm plates alongside the tenderstem and sweet potato fries.

Recipe from MindfulChef (mindfulchef.com)