SPANISH MEATBALL & BUTTER BEAN STEW
This hearty one-pot is full of Mediterranean flavour, with pork, red onion, peppers and smoked paprika - an impressive 4 of your 5 a day
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 11
Steps:
- Season the pork, working the seasoning in with your hands, then shape into small meatballs. Heat the oil in a large pan, add the meatballs and cook for 5 mins, until golden brown all over. Push to one side of the pan and add the onion and peppers. Cook for a further 5 mins, stirring now and then, until the veg has softened, then stir in the garlic and paprika. Stir everything around in the pan for 1 min, then add the tomatoes. Cover with a lid and simmer for 10 mins.
- Uncover, stir in the beans, the sugar and some seasoning, then simmer for a further 10 mins, uncovered. Just before serving, stir in the parsley. Serve with crusty bread for dunking, if you like.
Nutrition Facts : Calories 435 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 22 grams sugar, Fiber 12 grams fiber, Protein 33 grams protein, Sodium 1.3 milligram of sodium
SPANISH TURKEY MEATBALL STEW
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic and a pinch of salt and cook, stirring occasionally, until soft, about 5 minutes. Transfer half of the mixture to a large bowl. Add the paprika and carrots to the remaining onion mixture in the skillet and cook 1 minute. Add the tomatoes, chicken broth and chickpeas; bring to a rapid simmer and cook, stirring occasionally, until the sauce thickens slightly, about 6 minutes.
- Meanwhile, add the ground turkey, parsley, 1 teaspoon salt and 1/4 teaspoon pepper to the bowl with the reserved onion mixture and mix with your hands. Form the turkey mixture into 20 meatballs. Place the meatballs in the skillet with the sauce and simmer, turning once, until cooked through, about 7 minutes. Serve with more pepper and parsley.
Nutrition Facts : Calories 458, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 81 milligrams, Sodium 1,234 milligrams, Carbohydrate 36 grams, Fiber 8 grams, Protein 38 grams
SLOW-COOKER MEATBALL-BEAN STEW
Slow cook baked beans, tomatoes, vegetables and Italian meatballs for an Italian-style hearty stew dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h30m
Yield 4
Number Of Ingredients 6
Steps:
- In 3 1/2- to 4-quart slow cooker, mix onion, baked beans, tomatoes and meatballs.
- Cover; cook on Low heat setting 6 to 7 hours.
- Stir in zucchini and mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 410, Carbohydrate 48 g, Cholesterol 95 mg, Fat 1, Fiber 10 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1290 mg, Sugar 17 g, TransFat 1/2 g
SPANISH BEAN STEW
Cannellini beans, chicken thighs and spicy chorizo make for a satisfying and simple one-pot supper
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan. Cook the chorizo, onion and chicken over a high heat for 5 mins. Add the tomato and cook for a further 2-3 mins until pulpy.
- Stir in the beans, potato and stock. Bring to the boil, then cover and gently simmer for 20 mins until the potato is soft and the chicken cooked through. Stir through the parsley and serve. You can cool and freeze the stew for up to 2 months. To serve, defrost and heat through thoroughly.
Nutrition Facts : Calories 433 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 43 grams protein, Sodium 3.05 milligram of sodium
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