Peri Peri Pork and Blackbean Stew
with Garlicky Chorizo Ciabatta
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.
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
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 contain Celery)
Not included in your delivery
2
Olive Oil
200
Water
Nutritional information
Utensils
Instructions
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!
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