Mixed Bean Chilli
with Herbed Pork
- Cereals containing gluten
- Sulphites
- Celery
- Milk
We’re a traditional bunch here at the Fresh Farm. Luke has often been known to throw his jacket into a puddle to save a lady’s slippers, whilst in spite of his tender years, Ed insists on dressing like a man 30 years his senior. That’s why we decided to do this recipe with the guys at Gran Luchito. Their smoky chilli paste is produced by local farmers in the Oaxaca region of Mexico who use age-old methods to work the land and produce this rich, sweet, spicy concoction. Add bit by bit, it’s hot!
Ingredients
1
Brown Basmati Rice
⅔
Red Onion
1
Herbed Pork Sausage
(Contains: Cereals containing gluten, Sulphites)
½
Cumin
1
Chopped Tomatoes
1
Mixed Beans
1
Tomato Puree
½
Vegetable Stock Pot
(Contains: Sulphites, Celery)
½
Chipotle Paste
½
Lime
3
Sour Cream
(Contains: Milk)
Utensils
Instructions
Boil a pot of water with ¼ tsp of salt for your rice. Wash the rice in a sieve under running water for a minute. Boil the rice for 25 mins then drain and put back in the pan. Cover with a tea towel and leave off the heat until the chilli is cooked.
Peel and cut the onion lengthways through the root. Finely slice the onion.
Heat 2 tsp of olive oil in a frying pan on medium-high heat. Once hot, slice open the sausages and remove the meat. Discard the skins and cook the meat until browned off. Tip: Break it up with a fork as you go and keep to the side once cooked.
Heat 1 tbsp of olive oil in a pan on medium-low heat. Once hot, add the onion with ¼ tsp of salt and some pepper. Stir the onions and place a lid on the pan. After 5 mins, take the lid off the pan and add the cumin.
After 1 minute, add the chopped tomatoes and turn the heat to medium. Tip: If you have any sugar in the cupboard, add ½ tsp now.
Drain and rinse the mixed beans and add them in. Add the tomato purée and ½ the stock pot. Lastly, add the sausage meat and chipotle paste - go carefully, it’s hot!
Zest the lime and mix a pinch of the zest and a little squeeze of the juice into the sour cream. Tip: When zesting (i.e. grating) the lime, don’t go down to the white part underneath the skin as this tastes bitter.
Serve your chilli with the rice, a good dollop of crème fraîche and a big squeeze of fresh lime juice.
