Boston ‘Baked’ Beans with Tender Pork & Kale
Boston folk prefer no fuss and honest home cooking and so do we. It doesn’t take much to whip up these rustic beans; smoky paprika and sweet maple syrup are a match made in Massachusetts. Traditionalists serve this up with bacon, but we’ve gone the whole hog with succulent pork tenderloin.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
½
red onion
1
capsicum
1 clove
garlic
3 tsp
smoked paprika
½ tsp
HelloFresh Chilli Flakes
1 tin
cannellini beans
1 tin
diced tomatoes
1 cup
kale
1 fillet
pork tenderloin
2 sprig
rosemary
Not included in your delivery
1 tbs
olive oil
1 cup
water
2 tsp
brown sugar
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced.
To prepare the ingredients, finely chop the red onion and rosemary leaves. Peel and crush the garlic, and chop the capsicum into 2 cm cubes. Destem the kale leaves and finely slice. Drain and rinse the cannellini beans.
Heat half of the olive oil in a medium saucepan over a medium- high heat. Add the red onion and capsicum and cook for 5 minutes or until softened. Add the garlic and HelloFresh Smoked Paprika and HelloFresh Chilli Flakes and cook for a further 1 minute or until fragrant. Add the cannellini beans, diced tomatoes, water, brown sugar, and kale, and season with salt and pepper. Reduce to a low-medium heat and simmer for 20 minutes, while you cook the pork.
Meanwhile, rub the pork with rosemary, salt and pepper. Heat the remaining oil in an ovenproof frying pan over a medium-high heat. Cook for 2 minutes on each side and then transfer to the oven to cook for 10 minutes. Remove from the oven and rest for 5 minutes. Then cut the pork into slices.
To serve, divide the beans and pork slices between plates.
