Italian Bean & Pork Stew

This recipe works in combination with: Chilli Con Carne, Spaghetti Bolognese, Sweet & Sour Pork with Pineapple and Rice. This recipe features in these meal plans: Frugal Favourites.

A flavoursome classic combination of pork and beans known in Italy as Spezzatino di Mialea.


  • 1/2 medium green pepper, diced
  • 1/2 medium red pepper, diced
  • 410g of tinned cannellini beans, drained
  • 400g of value tinned chopped tomatoes
  • 2 value pork chops
  • 2 garlic cloves, finely chopped
  • 2 tbsp grated Parmesan
  • 11/2 tbsp dried mixed herbs
  • 1 tbsp vegetable oil
  • 300ml vegetable stock, prepared according to the packet instructions
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 60 mins
  • Price per person: £2.01
  • Store cupboard: Basic
  • Calories per serving: 975
  • 5-a-day per serving: 3.5
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Italian Pork & Bean Stew photo

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  1. Remove the bones from the pork chops, trim off the fat and cut the meat into 2cm cubes. Heat 1 tbsp oil in a saucepan and fry the pork for 5-6 minutes, or until browned. Add the pepper and garlic and fry for 4-5 minutes, or until the pepper becomes soft.
  2. Stir in the chopped tomatoes, mixed herbs and vegetable stock. Bring to the boil and simmer, covered, for 35 minutes. Add the cannellini beans and simmer, uncovered, for a further 10 minutes. Add a little water if the stew becomes dry.
  3. Season to taste with salt and pepper, divide between bowls and serve topped with the Parmesan cheese.

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