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Full of beans pork + peppers


What you need

1 tablespoon olive oil

100 g/3½ oz lean minced pork

1 small onion, finely chopped

½ small red pepper, cored deseeded and diced

1 garlic clove, crushed

1 teaspoon dried thyme

300 ml/½ pint passata (sieved tomatoes)

2 teaspoons tomato purée

2 cloves

100 g/3½ oz canned cannellini beans in water, drained and rinsed

25 g/1 oz baby spinach leaves, stalks removed and leaves shredded


What to do

1) Heat the oil in a saucepan over a medium

heat and cook the mince for 5 minutes, breaking it up with the back of a fork, until browned all over. Remove with a slotted

spoon and set aside.

2) Reduce the heat slightly, add the onion to the pan and cook for 5 minutes until softened, then stir in the red pepper, garlic and thyme

and cook for a further 2 minutes, stirring frequently. Return the mince to the pan.

3) Stir in the passata, tomato purée, cloves, beans, spinach and 50 ml/2 fl oz water. Bring to the boil, then reduce the heat, part-cover

with a lid and simmer for 20 minutes, stirring occasionally, until the mince is cooked through. Remove the cloves.

4) Using the back of a fork, mash the mince mixture until almost smooth, adding a little boiled water if necessary. Alternatively, purée

in a food processor or using a hand blender.

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