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hungarian

Pork and Bean Ragout with Vinegar-Onion Relish

This simmered dish pairs pork shoulder, cut into 2 cm cubes with canned white beans, drained and rinsed, onion, chopped and red onion, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

38 g Protein
48 g Carbohydrates
35 g Fat
11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 140g pork shoulder, cut into 2 cm cubes 330 kcal
  • 117g canned white beans, drained and rinsed 163 kcal
  • 86g onion, chopped 34 kcal
  • 5g garlic, minced 7 kcal
  • 8g sunflower oil 71 kcal
  • 1.56 tsp (3g) sweet paprika 9 kcal
  • 12g tomato paste 10 kcal
  • 195g water or light broth 0 kcal
  • 39g red onion, thinly sliced 16 kcal
  • 9g white vinegar 2 kcal
  • 2g sugar 8 kcal

Cooking instructions

  1. pork shouldersunflower oil
    Heat sunflower oil in a pot over medium-high heat. Brown pork cubes on all sides, 5-7 minutes; season with salt and pepper.
  2. oniongarlic
    Add onion and cook until softened, 5 minutes. Stir in garlic for 30 seconds.
  3. sweet paprikatomato pastewater or light broth
    Stir in sweet paprika and tomato paste, then immediately add water/broth. Scrape up browned bits.
  4. pork shoulderwater or light broth
    Simmer partially covered until pork is tender, 20-25 minutes, adding a splash of water if needed.
  5. canned white beans
    Stir in drained white beans and simmer 5 minutes to warm through; adjust salt and pepper.
  6. onionred onionwhite vinegarsugar
    Mix vinegar with a pinch of salt and sugar; toss with sliced red onion. Spoon relish over the ragout to serve.

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