Jerk Spiced Pork and Black Bean Bowl
with Charred Bell Pepper and Couscous
Ready in less than 15 minutes, our Jerk Spiced Pork and Black Bean Bowl is super speedy and full of flavour. The jerk seasoning that contains paprika, cayenne, pimento and thyme for a delicious collision of sweet, spicy and savoury.
:
Prepped in 10
•High Protein
•New
:
Cereals containing gluten
•Wheat
•Soya
•May contain traces of allergens
1 unit(s)
Bell Pepper
120 grams
Couscous
()
20 grams
Chicken Stock Paste
240 grams
British Pork Mince
1 carton(s)
Black Beans
50 grams
Jerk Paste
1 carton(s)
Tomato Passata
40 grams
Baby Spinach
200 milliliter(s)
Boiled Water for the Couscous
1 tbsp
Honey
100 milliliter(s)
Water for the Sauce
10 grams
Butter
•Bowl
•Kettle
•Cling Film
•Pan
1
- Boil a full kettle.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Put the couscous in a bowl. Pour in the boiled water for the couscous (see pantry for amount).
- Stir in half the chicken stock paste, then cover tightly with cling film. Leave to the side for 10 mins or until ready to serve.
2
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Add the pork mince and pepper.
- Fry until the mince has browned, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
- Drain and rinse the black beans.
3
- When the mince has browned, drain and discard any excess fat.
- Season with salt and pepper. IMPORTANT: Cook so there's no pink in the middle.
- Stir in the jerk paste. Fry for 30 secs.
- Stir in the black beans, passata, honey, water for the sauce (see pantry for both amounts) and remaining chicken stock.
- Bring to a boil. Simmer, 3-4 mins.
4
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Season with salt and pepper and stir in the butter (see pantry for amount).
- Fluff up the couscous and share between your bowls.
- Spoon over the pork to finish.
