Peri Peri Pork and Blackbean Stew
with Garlicky Chorizo Ciabatta
Looking for a quick and tasty midweek dinner option? Try cooking up our Peri Peri Pork & Blackbean Stew in just 20 minutes for a delicious and speedy meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
28
Red Wine Stock Paste
(Contains: Sulphites)
2
Ciabatta
1
Finely Chopped Tomatoes with Onion and Garlic
60
Chorizo
1
Peri Peri Seasoning
120
British Pork Mince
2
Garlic Clove
1
Black Beans
1
Green Pepper
(Contains: Celery, May contain traces of allergens)
Not included in your delivery
2
Olive Oil
200
Water
Utensils
Instructions
a) Preheat your oven to 220°C. Halve the pepper and discard the core and seeds. Slice into thin strips. b) Pop the peppers on a tray, drizzle with oil, season with salt and pepper. Toss to coat and spread out in a single layer. c) Roast the peppers on the top shelf of the oven until charred and soft, 12-15 mins. Once cooked, remove and set aside (but keep the tray).
a) Heat a drizzle of oil in a frying pan on high heat. b) When the oil is hot, add the pork mince and half the chorizo. Cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks.
a) Meanwhile, drain and rinse the black beans in a colander. Peel and grate the garlic (or use a garlic press).
a) Once the meat has browned, add the peri peri seasoning and half the garlic. Stir and cook for 1 minute. b) Pour in the chopped tomatoes, black beans and water (see ingredients for amount). Stir in the red wine stock pot to dissolve. Add a pinch of sugar and bring to the boil. c) Simmer until the mixture has reduced slightly, 5-6 mins.
a) Meanwhile, mix the remaining garlic with the olive oil (see ingredients for amount) and remaining chorizo. b) Halve the ciabattas (as if you were making a sandwich. Pop the ciabatta on a baking tray cut side up. c) Drizzle over the garlicky chorizo oil and use the back of a spoon to press the chorizo into the ciabatta. Bake in your oven until golden brown, 3-5 mins.
a) Stir the roasted peppers into the stew. Taste and add salt, pepper and sugar if you feel it needs it. Add a splash of water if it's a bit thick. b) Serve in bowls with the chorizo ciabatta served alongside. Enjoy!
