• 4-500 g Pork mince
• 1 tin Kidney beans, drained (liquid reserved) and rinsed
• 2 Spring onions, sliced
• 1 Red onion, finely diced
• 1 Vegetable stock cube
• 10 g Fresh coriander, finely chopped
• 3 tbsp Tomato puree
• 3 tbsp Chipotle paste
• 130 g brown rice
• 30 g Mature cheddar cheese, grated
• 1 tsp Ground cinnamon
• 2 tbsp Olive oil
• 1 Lime, juice and zest
• 1 tsp Ground cumin
• 0.5 tsp Paprika
1 Preheat the oven to 240°C and boil a kettle. Add half of the kidney beans to an oven tray, drizzle with 1 tbsp olive oil and a pinch of salt and pepper. Put in the oven for 20-25 minutes, or until the skins have burst and are crispy.
2 Add the rice to a pan with plenty of cold water and a pinch of salt. Bring to the boil on a high heat and cook for 20-30 minutes - Or however you normally cook rice.
3 Heat a pan with 1 tbsp olive oil over a low heat. Add the onion and cook for 10 minutes, or until soft.
4 Make vegetable stock using 350ml boiled water and the stock cube.
5 Add the cinnamon, cumin and paprika to the red onion and cook for a further 1 minute.
6 Add the pork mince to the onion. Increase the hear to medium-high. Break the mince up and cook for 5 minutes, until cooked and starting to brown.
7 Add the tomato puree and chipotle paste to the mince. Cook for 1 minute then add the stock.
8 Cook for 10 minutes, or until it is a nice thick consistency.
9 Add the remaining kidney beans and the reserved liquid and lime juice and zest and cook for a further 5 minutes.
10 Once the rice is cooked, mix in the spring onions and coriander.
Serve the mince over the rice and top with the crispy beans and cheese
This is another recipe inspired by Gousto - the deliver your ingredients website. I was browsing it and came across this recipe which looked like an interesting variation on a standard chilli. It uses Pork, which is interesting and also uses Chipotle chillis to add the flavour. I have come across the need for these a few times recently, and they seem to be an ingredient of the moment. Combining spice and smoke they have more depth than just a conventional chilli powder. Having seen the ingredients and worked out a recipe, I assembled this dish.
It was an interesting variation on chilli. The "popped" beans add some texture which Chill can be missing and made an interesting change. Putting Cheese acoss the top is not something I usually do but does improve the flavour. Served with brown rice, this is a pretty wholesome dish and went down well with the 3 Offspring present. I would do it again. You can get the chipotle paste in most supermarkets these days. I would guess their strength varies so there will be a bit of variability in the spice level you end up with. The one I used had over 50% chilli content and the result using quantities below was pretty spicy. I saw some pasted which only had 20% chilli though, so may end up being very different.