Mixed Bean Chilli

Name: Mixed Bean Chilli with Herbed Pork
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 1 Brown Basmati Rice; ⅔ Red Onion; 1 Herbed Pork Sausage; ½ Cumin; 1 Chopped Tomatoes; 1 Mixed Beans; 1 Tomato Puree; ½ Vegetable Stock Pot; ½ Chipotle Paste; ½ Lime; 3 Sour Cream

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 gluten

•Sulphites

•Celery

•Milk

The quantities provided above are averages only.

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 war 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.

Total30 minutes

Active

DifficultyMedium

Ingredients

/ serving 2 people

Brown Basmati Rice

⅔

Red Onion

Herbed Pork Sausage

(Contains: Cereals containing gluten, Sulphites)

Cumin

Chopped Tomatoes

Mixed Beans

Tomato Puree

Vegetable Stock Pot

(Contains: Sulphites, Celery)

Chipotle Paste

Lime

Sour Cream

(Contains: Milk)

Nutritional information

/ per serving

Energy (kcal)925 kcal

Energy (kJ)3870 kJ

Fat42 g

of which saturates17 g

Carbohydrate97 g

Protein36 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pot

•Strainer

•Knife

•Fork

•Grill Pan

•Lid

•Pan

•Spoon

•Bowl

•Zester

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.