Peri Peri Pork and Bean Stew
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Peri Peri Pork and Bean Stew

Peri Peri Pork and Bean Stew

with Garlic Ciabatta

Looking for a quick and tasty midweek dinner option? Try cooking up our Peri Peri Pork and Bean Stew in just 20-25 minutes for a delicious and speedy meal.

Tags:
Quick
Allergens:
Sulphites
Cereals containing gluten

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 Time20 minutes
Cooking time10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

120 grams

British Pork Mince

60 grams

Diced Chorizo

1 carton(s)

Mixed Beans

2 unit(s)

Garlic Clove

1 sachet(s)

Peri Peri Seasoning

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

28 grams

Red Wine Stock Paste

(Contains Sulphites)

1 unit(s)

Ciabatta

(Contains Cereals containing gluten)

Not included in your delivery

1 tsp

Sugar for the Sauce

200 milliliter(s)

Water for the Sauce

2 tbsp

Olive Oil for the Garlic Bread

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Nutritional information

Energy (kJ)2923 kJ
Energy (kcal)699 kcal
Fat35.3 g
of which saturates10.5 g
Carbohydrate56.8 g
of which sugars20.8 g
Protein34.8 g
Salt6.77 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Pan
Sieve
Garlic Press

Instructions

Roast the Peppers
1

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Halve the bell pepper and discard the core and seeds. Slice into thin strips. 

c) Pop the sliced pepper onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

d) When the oven is hot, roast on the top shelf until soft and slightly charred, 10-12 mins.

Get Frying
2

a) Meanwhile, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the pork mince and diced chorizo. IMPORTANT: Wash your hands and equipment after handling raw mince.

c) Cook until browned, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Finish the Prep
3

a) Meanwhile, drain and rinse the mixed beans in a sieve.

b) Peel and grate the garlic (or use a garlic press).

Simmer and Spice
4

a) Once the mince has browned, stir in the peri peri seasoning and half the garlic. Cook for 1 min.

b) Stir in the chopped tomatoes, mixed beans, red wine stock paste, sugar and water for the sauce (see pantry for both amounts), then bring to the boil.

c) Simmer until the sauce has thickened slightly, 5-6 mins.

d) Once cooked, stir the roasted peppers into the sauce.

Garlic Ciabatta Time
5

a) Meanwhile, halve the ciabatta and lay onto the (now empty) pepper baking tray, cut-side up.

b) Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

c) Bake on the top shelf of your oven until golden, 3-4 mins.

d) Once golden, slice into triangles ready for serving.

 

Season and Serve
6

a) When everything's ready, taste and season with salt, pepper or a pinch of sugar (if needed).

b) Add a splash of water if it's a little too thick.

c) Serve your peri peri stew in bowls with the garlic ciabatta alongside.

Enjoy!