Peri Peri Pork and Black Bean Stew
with Garlic Ciabatta
Looking for a quick and tasty midweek dinner option? Try cooking up our Peri Peri Pork and Black Bean 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
1
Bell Pepper
(Contains: May contain traces of allergens, Celery)
120
British Pork Mince
60
Diced 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)
1
Ciabatta
(Contains: Cereals containing gluten)
Not included in your delivery
1
Sugar for the Sauce
200
Water for the Sauce
2
Olive Oil for the Garlic Bread
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Halve the pepper and discard the core and seeds. Slice into thin strips.
c) Pop the 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.
a) Heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the pork mince and chorizo.
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.
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, 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. IMPORTANT: The mince is cooked when no longer pink in the middle.
d) Once cooked, stir the roasted peppers into the sauce.
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, 5-6 mins.
d) Once ready, slice into triangles ready for serving.
a) When your stew is ready, taste and add pepper and more sugar if needed.
b) Add a splash of water if it's become a little thick.
c) Serve your peri peri stew in bowls with the garlic ciabatta alongside.
Enjoy!
