Spicy Pork & Beans 1 onion, sliced 2 garlic cloves, crushed 750g pork mince 40g packet mild Burrito Spice Mix, Old El Paso 1/3 cup tomato paste 2 cups beef stock 400g can diced tomatoes 400g can red kidney beans, drained, rinsed Method Heat 2 teaspoons olive oil in a deep frying pan over medium-high heat. Cook onion and garlic for 3 min. Add mince and cook for 6-8 min, breaking up any large lumps with a fork. Stir though spice mix. Add tomato paste, stock and tomatoes. Bring to the boil then reduce heat to medium- low and simmer for 40 min, stirring occasionally. Add a little water if its drying out too quickly. Add the drained beans and stir through. Warm over a medium heat. Season to taste with salt, pepper and a little caster sugar. Remove from heat, cover with a lid and stand for 10 min before serving. Serve with corn chips, mashed avocado, grated cheese and sour cream. Garnish with a dust of paprika.
Posted on: Fri, 23 Jan 2015 05:00:03 +0000
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