Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 5/10/24. See terms.
Join now
Photo of Braised pork and black beans with smoked paprika by WW

Braised pork and black beans with smoked paprika

7
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
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.

You might like

You might like