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White Bean Chilli

2016-12-13

Recipe Info

  • Servings : 4
  • Prep Time : 1:20 h
  • Cook Time : 15m
  • Ready In : 1:35 h

Ingredients

  • 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

Method

Step 1

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.

Step 2

Rub the paste into the belly pork slices and set aside.

Step 3

Preheat oven to 180°C.

Step 4

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.

Step 5

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.

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