Peri Peri Pork and Blackbean Stew
with Garlicky Chorizo Ciabatta
- Sulphites
- Celery
- May contain traces of allergens
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.
Ingredients
28
Red Wine Stock Paste
(Contains: Sulphites)
2
Ciabatta
1
Finely Chopped Tomatoes with Onion and Garlic
60
Chorizo
1
Peri Peri Seasoning
120
British Pork Mince
2
Garlic Clove
1
Black Beans
1
Green Pepper
(May be present: Celery)
Not included in your delivery
2
Olive Oil
200
Water
Nutrition Values
Utensils
Cooking Steps
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A rich, warming stew with bold, layered flavours — many find it more impressive than expected, comparing it favourably to a chilli con carne.
- Ease of prep: Quick and straightforward to put together, though several cooks found it took closer to 30 minutes rather than the stated 20.
- Suggestions: The dish can be quite salty, largely due to the chorizo, so hold back on adding extra salt and consider a dollop of sour cream or natural yogurt to balance it. Reduce the water slightly for a thicker stew, or simmer for a little longer to let it reduce down.
- Next-day meals: Leftovers reheat well and some find the flavours improve the following day; it also stretches further with a side of rice added.
- Portions: One ciabatta between two adults is widely felt to be too little — serving with rice, a baked potato, or extra bread helps make it a more satisfying meal.
- Customisation: Adding rice, bulgar wheat, or extra vegetables such as spinach or roasted peppers works well for those wanting more substance or a lower-carb alternative to the ciabatta.
