Braised Pork with Mushrooms and Butter Beans Recipe

Enjoy the festive spirit without worrying about post-celebration regrets!

This season, we’ve found a culinary delight to keep the festive weight off while tantalizing your taste buds—a Low-Calorie Braised Pork with Mushrooms and Butter Beans.

Immerse yourself in the succulence of braised pork, perfectly complemented by earthy mushrooms and hearty butter beans.

  • This guilt-free recipe ensures you savor the holiday flavors without compromising on health. Join us in embracing a delicious balance between festive feasting and mindful eating. Let the aroma of this wholesome dish fill your kitchen, promising a flavorful journey that won’t tip the scale. Cheers to a healthier and tastier celebration!

Braised Pork with Mushrooms and Butter Beans Recipe

Serves 4


  • 500g lean pork fillet, cut into chunky cubes
  • 400g Portabellini mushrooms, sliced
  • 300g leeks, washed & sliced
  • 2 cloves garlic, minced
  • 3-5 sprigs fresh thyme
  • 1 Tbsp stoneground wholemeal flour
  • 500ml low sodium chicken stock
  • 1 x 400g tin butter beans, rinsed & drained
  • 200g Swiss chard, roughly chopped
  • Zest and juice of 1 lemon
  • Fresh mint leaves, for serving
  • Cold Pressed Extra Virgin Olive Oil or Avocado Oil, for cooking
  • Salt and pepper, to taste
  • Cold Pressed Extra Virgin Olive Oil Spray is also ideal for cooking as it allows for good coverage and fewer calories.


  1. Preheat oven to 200˚C.
  2. Heat a drizzle of cold pressed extra virgin olive oil in an oven safe frying pan or spray lightly with cooking spray.
  3. Season the pork cubes with a little salt and pepper.
  4. Sear until the cubes are golden.
  5. Remove from the pan and set aside.
  6. Add mushrooms to the pan and cook, stirring occasionally, until well browned.
  7. Season lightly with salt and pepper.
  8. Remove from the heat and set aside with the pork.
  9. Sauté the leeks until soft.
  10. Use a lid to create steam and help cook the leeks without needing extra oil.
  11. Once softened, add the garlic and thyme and cook for a minute until fragrant.
  12. Scatter the flour over the vegetables and mix it in well.
  13. Pour in the chicken stock and butter beans.
  14. Stir well and then bring to a boil.
  15. Reduce heat to a simmer and add the pork and mushrooms back into the pan.
  16. Add the Swiss chard and mix through.
  17. Transfer to the oven and cook for about 10 minutes until the pork is just cooked through and the leeks are very tender.
  18. Remove from the oven and stir through the lemon juice and lemon zest.
  19. Taste to adjust seasoning.
  20. Scatter the dish with mint leaves, serve and enjoy!

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