Pork Fillet with Butter Beans
Ingredients
500g pork fillet
2 teaspoons cornflour
300ml skimmed milk
4 teaspoons coarse-grain mustard
425g can butter beans
2 tomatoes
1 tablespoon chopped chives
Salt
Pepper
2 cups rice
Method
Cook rice to packet directions.
Cut pork into bite size pieces.
Slice tomatoes thinly.
Dry-fry the pork for 5 minutes.
Blend the cornflour with the milk and mustard.
Add to the pork and cook stirring until the sauce thickens.
Season to taste.
Drain the beans and mix them in with the tomatoes and chives.
Simmer for 3 to 4 minutes before serving on a bed of rice.
