mixed-bean-and-pork-chilli-wk46-8f10c0a7.pdf

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Mixed Bean and Pork Chilli with Brown Rice and Zesty Sour Cream
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!
30 mins
super
spicy
4 of your
5 a day
Brown Rice (175g)
Red Onion (1/2)
Mixed Beans (1/2 tin)
Pork Sausage (1)
Cumin (11/2 tsp)
Chopped Tomatoes
(1 tin)
Tomato Purée (1 tbsp)
Vegetable Stock Pot
(1/2)
Chipotle Paste
(1/2 tbsp)
Lime (1/2)
Sour Cream (1/2 pot)
2 PEOPLE INGREDIENTS
•
Brown Rice
•
Red Onion, sliced
•
Mixed Beans
•
Pork Sausage
•
Cumin
•
Chopped Tomatoes
175g
1/2
1/2 tin
1
1 1/2 tbsp
1 tin
•
Tomato Purée
•
Vegetable Stock Pot
•
Chipotle Paste
•
Lime
•
Sour Cream
1 tbsp
1/2
1/2 tbsp
1/2
1/2 pot
Our fruit and veggies may need a little
wash before cooking!
Did you know...
Allergens:
Celery, Sulphites, Milk.
Nutrition as per prepared and listed ingredients
Energy
Per serving
Per 100g
755 kcal / 3160 kJ
106 kcal / 446 kJ
Fat
34 g
5g
Sat. Fat
12 g
2g
Carbohydrates
77 g
11 g
Sugars
11 g
2g
Protein
33 g
5g
Salt
3g
0g
Historically, sour cream was prepared
by putting a container of regular cream
on the back of a stove until the cream
became acidic and thick... i.e. sour!
Vegetable Stock Pot Ingredients:
Water, Salt, Yeast
Extract, Glucose Syrup, Carrot Juice [7%], Dried Onion
[4%], Sugar, Garlic Powder (contains
Sulphites),
Stabiliser [Tara Gum],
Celery
Salt,
Celery
Powder,
Carrot, Parsley, Ground Turmeric, Ground White Pepper.
2
water for 1 minute. Add your
rice
to the pot and boil for 25 mins, then drain and
put back in the pot. Cover with a tea towel and leave off the heat until the chilli is
cooked.
1
Boil a pot of water with a pinch of
salt.
Wash the
rice
in a sieve under running
2
Peel and cut the
red onion
lengthways through the root. Finely slice into half
3
Heat a splash of
oil
in a frying pan on medium-high heat. Once hot, cut open
shapes. Drain and rinse the
mixed beans.
4
the
sausage,
remove the
meat
and discard the skin. Cook your
sausage meat
until
brown.
Tip:
Break it up with a fork as you go.
Once your meat is browned transfer
from the pan to a plate, cover with tinfoil.
onion
with a pinch of
salt
and
pepper.
Stir your
onion
and place a lid on the pan.
After 5 mins, take the lid off and add the
cumin.
4
Heat a splash of
oil
in the same pan on medium-low heat. Once hot, add your
5
After 1 minute, add the
chopped tomatoes
and turn the heat up to medium.
6
Add your
beans,
the
tomato purée
and the
vegetable stock pot.
Finally add
6
Tip:
If you have any sugar, add a pinch now.
This is the base for your chilli!
back your
sausage meat
and
chipotle paste.
Tip:
Add the chipotle paste to taste -
it’s hot!!
Simmer for a few mins to heat through your
sausage meat
and allow your
chilli
to thicken.
7
Zest and juice the
lime
and mix a pinch of your
zest
and a squeeze of
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.
7
dash of
lime juice!
8
Serve your
chilli
with your
rice,
a good dollop of
zesty sour cream
and another
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