Cajun Pork Mince and Beans Jacky-P

Meanwhile, heat a large frying pan on medium-high heat (no oil).

Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

While it cooks, peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve.

Once the mince is cooked, drain and discard any excess fat. Season with salt and pepper. 

Add the garlic and Cajun spice mix to the pork. Stir-fry for 1 min. 

Stir in the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts), then stir through the kidney beans (see ingredients for amount).

Bring to the boil, then lower the heat and simmer until thickened, 8-10 mins.

While it simmers, grate the cheese.

Halve the baby plum tomatoes. Cut the lime into wedges. 

In a large bowl, combine a drizzle of oil with a good squeeze of lime juice. Season with salt, pepper and a pinch of sugar (if you have any), then add the tomatoes and mix well. Set aside for now. 

Once the mince mixture is ready, season with salt, pepper and a squeeze of lime juice. Remove from the heat. 

When you're almost ready to serve, reheat the mince if needed. Add a splash of water if it's a little too thick.

Add the pea shoots to the bowl of tomatoes and toss together.