Method
- Put tinned tomatoes, chopped onion, olive oil and salt and pepper in a blender, blend until smooth
- Place the mixture and the beans in a pan and cook for 10-20 minutes add water if the mixture becomes too dry
- Place bean mix on a plate and top with the crusted pork medallion
Ingredients - Bean stew
- 420 gram tin of black-eyed or white beans
- 1 tin of tomatoes
- 1 small onion
- 1 tablespoon of olive oil
- Salt and pepper to taste
Method
- Preheat oven to 200C
- Rub mustard over 4 medallions to coat
- Combine chopped thyme, parsley, breadcrumbs and parmesan cheese in a large bowl
- Press the coated pork medallions in the breadcrumb mix to cover
- Heat a large pan, add olive oil
- Cook medallions for 8-10 minutes either side until golden