Spanish meatball & butter bean stew

Ingredients (3 servings):

• 350g lean beef mince
• 2 tsp olive oil
• 1 large red onion, chopped
• 2 peppers, sliced, any colour will do
• 3 garlic cloves, crushed
• 1 tbsp sweet smoked paprika
• 2 x 400g cans chopped tomatoes
• 400g can butter beans, drained
• 2 tsp caster sugar
• Small bunch parsley, chopped
• Crusty wholegrain or Rye bread, to serve (optional)

Method:

1. Season the pork, working the seasoning in with your hands, then shape into small meatballs.
2. Heat the oil in a large pan, add the meatballs and cook for 5 mins, until golden brown all over.
3. 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.
4. Stir everything around in the pan for 1 min, then add the tomatoes. Cover with a lid and simmer for 10 mins.
5. 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.
6. Serve with crusty bread for dunking, if you like.