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 Chilli-spiced pork and beans by WW

Chilli-spiced pork and beans

7
Points®
Total Time
6 hr 15 min
Prep
15 min
Cook
6 hr
Serves
4
Difficulty
Easy
Hearty slow-cooked dishes are so perfect for winter-time cooking and the chilli that’s added to the pork and beans gives this classic combo a Southern American-style twist.

Ingredients

Pork scotch roast, raw

500 g, cut into 3cm pieces

Garlic

1 clove(s), crushed

Brown onion

1 medium, finely chopped

Chilli powder

½ tsp

Ground cumin

2 tsp

Ground coriander

1 tsp

Dried herbs

½ tbs, mixed variety

Chicken stock

½ cup(s), (125ml)

Canned red kidney beans, rinsed, drained

1 can(s), (1x400g can)

Canned corn kernels, rinsed and drained

400 g, (1x400g can)

Celery

2 stick(s), finely chopped

Canned diced tomatoes

400 g, (1x400g can)

Tomato paste

2 tbs

Fresh coriander

½ cup(s)

Instructions

  1. Combine pork, garlic, onion, chilli, cumin, ground coriander, mixed herbs, stock, beans, corn, celery, tomatoes and tomato paste in a 4.5 litre (18-cup) slow cooker. Stir to combine.
  2. Cook, covered, on low for 6 hours (or high for 3 hours). Season with salt and pepper. Serve topped with fresh coriander.

Notes

SERVING SUGGESTION: Steamed green beans and brown rice. TIP: Suitable to freeze (without coriander) for up to 3 months.

You might like

You might like