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

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

39 g Protein

47 g Carbohydrates

34 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

138g pork shoulder, cut into 2 cm cubes 326 kcal
115g canned white beans, drained and rinsed 160 kcal
84g onion, chopped 34 kcal
5g garlic, minced 7 kcal
8g sunflower oil 71 kcal
1.53 tsp (3g) sweet paprika 9 kcal
11g tomato paste 9 kcal
192g water or light broth 12 kcal
38g red onion, thinly sliced 15 kcal
9g white vinegar 2 kcal
2g sugar 8 kcal

Cooking instructions

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