White Bean Chilli2016-12-13
- Servings : 4
- Prep Time : 1:20 h
- Cook Time : 15m
- Ready In : 1:35 h
- 1 x Knorr Vegetable Stock Pot
- 30ml olive oil, divided
- 5ml Robertsons Cumin
- 2ml fennel seeds
- 400g pork belly, sliced
- 1 large onion, finely chopped
- 2 x cloves garlic, crushed
- 2 x green chillies, finely chopped
- 2 x 400g tin white beans, drained
- 250ml water
Heat the Knorr Vegetable Stock Pot in a small saucepan with 15 ml of olive oil. Add the cumin and fennel seeds, stir to make a paste.
Rub the paste into the belly pork slices and set aside.
Preheat oven to 180°C.
Heat the remaining oil in a large pot over medium heat. Add the onions, garlic and green chillies and cook for 5 minutes, until onion has softened. Add the pork belly. Stir for a few minutes until the pork is combined with the onions and beginning to brown.
Add the beans and the water. Bring to the boil. Transfer to an oven proof casserole dish, cover with a lid and place in the oven for 45 minutes, until the mixture is thick and fragrant. Stir and put back into the oven uncovered for a further 10-15 minutes. Serve immediately.