We love good Peri Peri Pork and Blackbean Stew and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Red Wine Stock Pot(ContainsSulphites)
Finely Chopped Tomatoes with Onion and Garlic
Peri Peri Seasoning
Preheat your oven to 220°C.Halve the pepper and discard the core and seeds. Slice into thin strips.Pop the peppers on a tray, drizzle with oil, season with salt and pepper. Toss to coat and spread out in a single layer.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).
Heat a drizzle of oil in a frying pan on high heat.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.
Meanwhile, drain and rinse the black beans in a colander.Peel and grate the garlic (or use a garlic press).
Once the meat has browned, add the peri peri seasoning and half the garlic,Stir and cook for 1 minute.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.Simmer until the mixture has reduced slightly, 5-6 mins.
Meanwhile, mix the remaining garlic with the olive oil (see ingredients for amount) and remaining chorizo.Halve the ciabattas (as if you were making a sandwich.Pop the ciabatta on a baking tray cut side up.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.
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.Serve in bowls with the chorizo ciabatta served alongside.Enjoy!