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Mixed Bean Chilli

Mixed Bean Chilli

with Herbed Pork

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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!

Tags:Not Suitable for Coeliacs
Allergens:Cereals containing glutenSulphitesCeleryMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 cup(s)

Brown Basmati Rice

⅔ cup(s)

Red Onion

1 unit(s)

Herbed Pork Sausage

(ContainsCereals containing gluten, Sulphites)

½ tsp

Cumin

1 tin(s)

Chopped Tomatoes

1 tin(s)

Mixed Beans

1 tbsp

Tomato Puree

½ unit(s)

Vegetable Stock Pot

(ContainsSulphites, Celery)

½ tbsp

Chipotle Paste

½ unit(s)

Lime

3 tbsp

Sour Cream

(ContainsMilk)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3870.2000000000003 kJ
Energy (kcal)925 kcal
Fat42.0 g
of which saturates17.0 g
Carbohydrate97 g
of which sugars0.0 g
Protein36 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Strainer
Knife
Fork
Frying Pan
Lid
Pan
Spoon
Bowl
Zester
Instructionsarrow up iconarrow up icon
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1

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.

2

Peel and cut the onion lengthways through the root. Finely slice the onion.

3

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.

4

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.

5

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.

6

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!

7

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.

8

Serve your chilli with the rice, a good dollop of crème fraîche and a big squeeze of fresh lime juice.