Black Bean Chilli
with Herbed Pork
Sausage meat in a chilli?! Yes, you read it right! It may be slightly crazy but we assure you the delicious sausage meat from Roaming Roosters is an amazing meaty alternative to beef mince. Enjoy!
The quantities provided above are averages only.
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 war 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.
Ingredients
1
Brown Basmati Rice
½
Red Onion
1
Pork Sausage
(Contains Sulphites, Cereals containing gluten)
½
Cumin
1
Chopped Tomatoes
½
Mixed Beans
1
Tomato Puree
½
Vegetable Stock Pot
(Contains Celery, Sulphites)
½
Chipotle Paste
½
Lime
½
Sour Cream
(Contains Milk)
Nutritional information
Utensils
Instructions
Boil a pot of water with ¼ tsp of salt for the rice. Wash the rice in a sieve under running water for a minute. Boil the rice for 25 mins then drain and put back in the pan. Cover with a tea towel and leave off the heat until the chilli is cooked.
Peel and cut the onion lengthways through the root. Finely slice half the onion.
Heat 2 tsp of olive oil in a frying pan on medium-high heat. Once hot, open the sausage and remove the meat. Discard the skins and cook the sausage meat until browned off. Tip: Break it up with a fork as you go and keep to the side once cooked.
Heat 1 tbsp of olive oil in a separate pan on medium-low heat. Once hot, add the onion with ¼ tsp of salt and some pepper. Stir the onions and place a lid on the pan. After 5 mins, take the lid off the pan and add the cumin.
After 1 minute, add the chopped tomatoes and turn the heat to medium. Tip: If you have any sugar in the cupboard, add ½ tsp now.
Drain and rinse the mixed beans and add them in. Add the tomato purée and half vegetable stock pot. Lastly, add the sausage meat and chipotle paste- go carefully, it’s hot!
Zest half the lime and mix a pinch of the zest and a squeeze of the juice into the sour cream. Tip: When zesting (i.e. grating) the lime, don’t go down to the white part underneath the skin as this tastes bitter.
Serve your chilli with the rice, a good dollop of sour creamand a big squeeze of fresh lime juice.
