Mexican style pork dish with chilli, kidney beans and tomatoes.
Preparation time: 10 Minutes
Cooking time: 30 Minutes
2 tablespoons organic sunflower oil
1 organic onion, chopped
3 cloves organic garlic, crushed
1 organic green pepper, chopped
450g organic minced pork
1 organic red chilli, deseeded and chopped
1 tablespoon organic tomato puree
240g can organic chopped tomatoes
250ml organic beef stock
200ml organic red wine
410g can organic red kidney beans
Organic garlic bread
JS Fresh Organic Salsa Dip
Guacamole made with 1 organic avocado, mashed with lemon juice and a teaspoon Organic crème frâiche
4 tablespoons organic crème frâiche
15g pack organic coriander, chopped
Heat the oil in a large pan and stir in the onion, garlic and green pepper, fry until softened. Add the mince and stir until browned.
Stir in the chilli, tomato puree, canned tomatoes, beef stock and red wine. Bring to the boil and simmer for 15 minutes.
Stir in the red kidney beans and season to taste. Simmer for 5 minutes.
Separate the garlic bread into slices and sprinkle each slice with a little Parmesan. Grill under a moderate grill until melted.
Garnish the chilli with the coriander and serve with salsa, guacamole, a spoonful of crème frâiche and garlic parmesan bread.