Spanish pork shoulder steaks with beans recipe | Good Food

Ingredients

• 3 garlic cloves 1 crushed, 2 sliced
• 2 tbsp rapeseed oil
• 4 tsp smoked paprika
• 4 lean pork shoulder steaks (525g), trimmed of any fat
• 2 large onions (340g), halved and sliced
• 325g carrots (about 6), diced
• 2 tbsp sherry vinegar
• 2 red peppers deseeded and chopped
• 1 tbsp vegetable bouillon powder made up to 500ml with boiling water
• 3 rosemary sprigs leaves picked and finely chopped
• 200g whole cherry tomatoes
• 2 tbsp tomato purée
• 2 x 400g cans butter beans drained
• ⅓ x 30g pack parsley chopped
• squeeze of lemon (optional)