Looking for a tasty midweek dinner option? Try cooking up our Peri Peri Pork and Blackbean Stew in just 20 minutes for a balanced and tasty meal.
Peri Peri Seasoning
Finely Chopped Tomatoes with Onion and Garlic
Red Wine Stock Pot(ContainsSulphites)
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 on a tray, drizzle with oil, season with salt and pepper. Toss to coat and spread out in a single layer. d) 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).
a) Heat a drizzle of oil in a frying pan on high heat. b) When the oil is hot, add the pork mince and half the chorizo. c) Cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks.
a) Meanwhile, drain and rinse the black beans in a colander. b) Peel and grate the garlic (or use a garlic press).
a) Once the meat has browned, add the peri peri seasoning and half the garlic. Stir and cook for 1 minute. b) Pour in the chopped tomatoes, black beans and water (see ingredients for amount). c) Stir in the red wine stock pot to dissolve. d) Add a pinch of sugar and bring to the boil. e) Simmer until the mixture has reduced slightly, 5-6 mins.
a) Meanwhile, mix the remaining garlic with the olive oil (see ingredients for amount) and remaining chorizo. b) Halve the ciabattas (as if you were making a sandwich. c) Pop the ciabatta on a baking tray cut side up. d) Drizzle over the garlicky chorizo oil and use the back of a spoon to press the chorizo into the ciabatta. e) Bake in your oven until golden brown, 3-5 mins.
a) Stir the roasted peppers into the stew. b) Taste and add salt, pepper and sugar if you feel it needs it. c) Add a splash of water if it's a bit thick. d) Serve in bowls with the chorizo ciabatta served alongside. Enjoy!