Peri Peri Pork and Black Bean Stew
with Garlic Ciabatta
This Peri Peri Pork and Black Bean Stew is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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.
Ingredients
1
Green Pepper
(May contain Celery)
120
Pork Mince
60
Chorizo
1
Black Beans
2
Garlic Clove
1
Peri Peri Seasoning
1
Finely Chopped Tomatoes with Onion and Garlic
28
Red Wine Stock Paste
(Contains Sulphites)
2
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
Not included in your delivery
200
Water for the Sauce
1
Sugar
2
Olive Oil
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C.
b) Halve the pepper and discard the core and seeds. Slice into thin strips.
c) Pop the peppers 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.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) When the oil is hot, add the pork mince and chorizo. 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.
a) Meanwhile, drain and rinse the black beans in a sieve.
b) Peel and grate the garlic (or use a garlic press).
a) Once the meat has browned, stir in the peri peri seasoning and half the garlic. Cook for 1 min.
b) Stir in the chopped tomatoes, black beans, sugar and water for the sauce (see ingredients for both amounts) and red wine stock paste, then bring to the boil.
c) Simmer until the sauce has thickened slightly, 5-6 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
d) Once cooked, stir the roasted peppers into the sauce.
a) Meanwhile, in a small bowl, combine the remaining garlic with the olive oil (see ingredients for amount).
b) Halve the ciabattas and lay them onto the (now empty) pepper baking tray, cut-side up.
c) Spread over the garlic oil.
d) Bake on the top shelf of your oven until golden, 5-6 mins.
a) When the stew is ready, taste and add salt, pepper or sugar if needed.
b) Add a splash of water if it's become a little thick.
c) Serve in bowls with the garlic ciabatta alongside. Enjoy!
