Pork Steaks with Mustardy Beans & Parsley Mash Recipe | Abel & Cole
Pork Steaks with Mustardy Beans & Parsley Mash
Clock Image
Prep: 10 mins
Cook: 25 mins
Make your own giant baked beans with Mr Organic’s butter beans and some help from our recipe whizz Jassy. A top match with high welfare pork steaks and fluffy mash.
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740 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 garlic clove
  • 2 pork loin steaks
  • 1 leek
  • 2 large potatoes
  • A 400g tin of butter beans
  • 1 tbsp Dijon mustard
  • A 400g tin of chopped tomatoes
  • A handful of flat leaf parsley, leaves only
From your kitchen
  • 3 tbsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Shallow dish
  • Colander
  • A couple of pans with lids
  • Frying pan
  • Foil
Step by step this way
  • 1.

    Peel and crush or grate the garlic. Pop the pork steaks in a shallow dish. Add half of the crushed garlic. Drizzle with 1 tbsp oil. Season with a little salt and pepper. Stir to mix. Set aside.

  • 2.

    Trim the leek and halve it. Rinse out any grit. Finely slice it. Peel the potatoes. Chop into large, even-sized pieces. Drain the beans in a colander. Rinse. Set aside.

  • 3.

    Heat 1 tbsp oil in a medium pan. Add the leek. Season with salt and pepper. Cover. Sweat over a low heat for 8-10 mins till soft and glossy. Stir occasionally.

  • 4.

    While the leek cooks, put the potatoes in a pan. Cover with boiling water. Bring back up to the boil. Reduce the heat. Simmer for 10-15 mins till soft.

  • 5.

    Give the leeks a good stir. Add the remaining garlic, the mustard, the beans and the tomatoes. Stir in the rest of the garlic. Simmer for 8-10 mins till the sauce is thick and glossy. Taste. Add more salt and pepper if you think it needs it. Cover and set aside.

  • 6.

    While the beans simmer, heat a dry frying pan over a high heat. When hot, add the pork and fry for around 10 mins. Turn once or twice till the steaks are cooked through and golden. Pop on a plate. Cover with foil to rest for a few mins.

  • 7.

    Finely chop the parsley leaves. When the potatoes are soft, drain them. Return them to the pan. Mash with 1 tbsp oil and most of the chopped parsley. Season with salt and pepper.

  • 8.

    Warm the beans through for 1-2 mins if necessary. Serve the pork steaks with the mash and beans, garnishing with the remaining parsley.