Braised pork and black beans with smoked paprika
4
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
These rich and comforting flavours are sure to keep you warm on those chilly winter nights.
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Carrot(s)
1 medium, finely chopped
Celery
2 stick(s), finely chopped
Garlic
2 clove(s), crushed
Fresh red chilli
1 whole, deseeded, finely chopped
Smoked paprika
1 tsp
Ground cumin
1 tsp
Lean pork mince
400 g
Tomato paste
1 tbs
Canned diced tomatoes
400 g
Canned black beans, rinsed, drained
1 400g can
Corn tortilla
156 g, (6 x 26g tortillas)
Fresh coriander
¼ cup(s), leaves
Oil spray
1 x 3 second spray(s)
Instructions
1
Heat the oil in a large saucepan over medium heat. Cook the onion, carrot and celery, stirring, for 5 minutes or until softened. Add the garlic, chilli, paprika and cumin and cook, stirring, for 1 minute or until fragrant.
2
Add the pork mince and cook, using a wooden spoon to break up any lumps, for 3 minutes or until browned. Add the tomato paste and cook, stirring, for 1 minute. Add the tomato, black beans and 1/4 cup (60ml) water. Bring to the boil, then reduce the heat and simmer for 5 minutes or until thickened.
3
Meanwhile, heat a large non-stick frying pan over high heat. Lightly spray tortillas with oil. Cook for 2 minutes each side or until golden and crisp. Serve the beans with the tortillas cut in half and sprinkle with the coriander.
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