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Peri Peri Pork and Blackbean Stew

Peri Peri Pork and Blackbean Stew

with Garlicky Chorizo Ciabatta

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Looking for a quick and tasty midweek dinner option? Try cooking up our Peri Peri Pork & Blackbean Stew in just 20 minutes for a delicious and speedy meal.

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 pot(s)

Peri Peri Seasoning

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 pot(s)

Red Wine Stock Paste


2 unit(s)


(ContainsCereals containing gluten)

Not included in your delivery

2 tbsp

Olive Oil

200 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3192 kJ
Energy (kcal)753 kcal
Fat31.3 g
of which saturates8.4 g
Carbohydrate76.9 g
of which sugars21.4 g
Protein35.2 g
Salt6.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Garlic Press
Measuring Cups
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 220°C. Halve the pepper and discard the core and seeds. Slice into thin strips. b) Pop the peppers on a tray, drizzle with oil, season with salt and pepper. Toss to coat and spread out in a single layer. c) 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. 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. 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). Stir in the red wine stock pot to dissolve. Add a pinch of sugar and bring to the boil. c) 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. Pop the ciabatta on a baking tray cut side up. c) 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.


a) 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. b) Serve in bowls with the chorizo ciabatta served alongside. Enjoy!