Sally's chilli, pork and bean stew
If the onset of Winter nights has had you craving a good spicy stew, look no further than this hearty, no-fuss and gluten-free dish.
Serves 4
Ingredients
1 tbsp olive oil400g diced pork1 red onion, halved and sliced2 garlic cloves, slicedlarge pinch of chilli flakes1 tsp ground cumin1 red pepper, cut into chunks400g tin chopped tomatoes400ml gluten-free chicken stock250g small salad potatoes, halved100g green beanssmall handful coriander, chopped
Method
Heat 1 tbsp olive oil in a large non-stick pan. Season the pork then quickly brown all over. Scoop out, then add the onion and garlic and cook for a minute.
Add the chilli flakes, cumin and pepper and cook for 2 more minutes. Add back the pork with the tinned tomatoes and chicken stock.
Bring to a simmer and add the potatoes. Cook for 10-15 minutes, then add the beans and cook for another 5 minutes. Season and scatter over the coriander to finish.
Serve with a small portion of brown rice or quinoa