Mixed Bean Chilli
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Mixed Bean Chilli

Mixed Bean Chilli

with Herbed Pork

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.

Preparation Time30 minutes
Cooking time
DifficultyMedium

Ingredients

/ serving 2 people

1

Brown Basmati Rice

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 Celery, Sulphites)

½

Chipotle Paste

½

Lime

3

Sour Cream

(Contains Milk)

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Nutritional information

/ per serving
Energy (kcal)925 kcal
Energy (kJ)3870 kJ
Fat42 g
of which saturates17 g
Carbohydrate97 g
of which sugars0 g
Protein36 g
Salt0 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

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.

Finely slice onion
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.

Add cumin
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.

Add ½  the stock pot
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!

Add lime zest
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.

Finished dish
8

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

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