Comforting Borlotti Beans with Pork Belly and Smoked Paprika

Name: Comforting Borlotti Beans with Pork Belly and Smoked Paprika
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Cuisine: Spanish
Ingredients: 500 g Pork belly, diced into small bites; ½ cup Olive oil; 2 medium Red onions, diced; 1 large Red pepper, chopped; 1 large Green pepper, chopped; 1 small Fresh chilli pepper, finely chopped; 1 tsp Smoked paprika; 250 g Canned chopped tomatoes; 500 g Borlotti beans (cooked or drained canned); Salt, to taste; Black pepper, to taste

Recipe GLPRf38fe742e027c8

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Spanish

Main Course

60 min

700 cal

Servings: 6

Stovetop

SNAP eligible

A hearty Mediterranean one-pot dish combining tender diced pork belly with creamy borlotti beans, roasted red and green peppers, and a hint of chilli, all flavored with smoked paprika. This comforting main course is naturally gluten-free and brings rich, smoky warmth to your table.

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Ingredients

500 g Pork belly, diced into small bites

½ cup Olive oil

2 medium Red onions, diced

1 large Red pepper, chopped

1 large Green pepper, chopped

1 small Fresh chilli pepper, finely chopped

1 tsp Smoked paprika

250 g Canned chopped tomatoes

500 g Borlotti beans (cooked or drained canned)

Salt, to taste

Black pepper, to taste

Directions

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced pork belly and cook, stirring occasionally, until the pieces are browned on all sides and have rendered some of their fat, about 8–10 minutes. Transfer the pork to a plate, leaving about 2 tablespoons of fat in the pot.
Reduce the heat to medium. Add the diced red onions to the pot and sauté until softened and beginning to caramelize, about 5 minutes, stirring occasionally.
Stir in the chopped red pepper, green pepper, and finely chopped chilli pepper. Cook for 5 minutes, stirring frequently, until the peppers begin to soften.
Add the smoked paprika and stir well to coat all the vegetables, cooking for 1 minute to bloom the paprika and release its smoky flavor.
Pour in the canned chopped tomatoes and return the browned pork belly to the pot. Stir to combine.
Add the cooked borlotti beans (or drained canned beans) to the pot and stir gently to mix everything together. Bring the mixture to a gentle simmer.
Reduce the heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, to allow the flavors to meld and the pork to become tender. The liquid should reduce slightly and thicken.
Taste and season with salt and black pepper as needed. Serve hot, spooning the beans and pork into bowls with generous amounts of the flavorful liquid.

Comments

Grocery List Plus Editorial Staff4

Borlotti beans are rare in Charlotte-area grocery chains—Harris Teeter occasionally stocks them canned, but you may need to call ahead or substitute cannellini beans at no real loss. Pork belly and smoked paprika are reliably available everywhere, and the rest are staples. At roughly $2.50–$3.50 per serving, cost-per-serving is reasonable for a one-pot dish with protein, but the stated 60 minutes assumes canned beans; with dried beans you're looking at 90 minutes minimum or a pressure cooker. The dish reheats well and feeds six comfortably without fussiness, making it solid for a weekend supper when you have time to let it braise. Borlotti's earthiness fits North Carolina palates, though this isn't a dish that leans into local produce or season.