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Peri Peri Pork and Black Bean Stew

Peri Peri Pork and Black Bean Stew

with Garlic Ciabatta

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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.

Tags:Family FriendlyRapid
Allergens:SulphitesCereals 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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Green Pepper

120 grams

Pork Mince

60 grams


1 pack(s)

Black Beans

2 unit(s)

Garlic Clove

1 sachet

Peri Peri Seasoning

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet

Red Wine Stock Paste


2 unit(s)


(ContainsCereals containing gluten)

Not included in your delivery

200 milliliter(s)

Water for the Sauce

1 tsp


2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3107 kJ
Energy (kcal)743 kcal
Fat30.0 g
of which saturates8.0 g
Carbohydrate80 g
of which sugars20.0 g
Protein34 g
Salt6.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Garlic Press
Small Bowl
Instructionsarrow up iconarrow up icon
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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!