Pork Chili & Butterbean Mash
Good morning friends! (is it still morning?? These days fly past me at a rate of … what’s the saying? Knots?) I am counting down the days until I leave for Bali. Breakfast, beach, book, bed. Order of priority ;) This holiday can not come sooner. I am exhausted. I can’t even get through one sentence these days without yawning. My head hurts all the time and I can’t remember the last time I didn’t wake up feeling more tired than when I went to bed. Unfortunately for me I tend to eat more when I am stressed. So the fact that there are still 3 excruciating weeks left till I fly to the beach means I am most likely not gonna be super happy to be in a bikini. So. There’s that.
Anyway. Speaking of eating more. This meal is a seriously filling but still-wanna-eat-thirds kind of dish. Everyone is still looking for festive meal ideas right? Ror those cooler summer evenings (if there is even such a thing anymore), this is a great one and it feeds A LOT of people on a relatively small budget.
It’s another proud partnership with Eskort – for the Eskort Spring Recipe Booklet (I would go download it – it’s full of fun recipes for you and your family this festive season.
- 750 g ESKORT Gold Medal Pork Sausages
- 100 g carrots, chopped
- 240 g chickpeas, drained
- 400 g red kidney beans, undrained
- 4 cloves garlic, crushed
- 110 ml white wine
- 60 ml spring onion, chopped
- 20 ml dried chilli flakes
- 20 ml thyme
- 10 ml sweet basil
- 20 ml ground paprika
- 200 g cherry tomatoes
- 2 cans chopped tomatoes
- 10 ml olive oil
- 4 medium potatoes
- 1 can butterbeans, drained
- 10 ml salt
- 30 ml olive oil or 30 ml butter
- Remove the skins from the sausages and roughly chop together the pork mince.
- Fry the onion and garlic in olive oil.
- Add the mince and other spices.
- Pour in the cans of tomatoes, the drained chickpeas and the red kidney beans along with the brine.
- Add the cherry tomatoes and simmer on medium heat for 15 - 20 minutes.
- Boil the potatoes until soft.
- Blend potatoes, beans and salt in a food processor. Add the olive oil and blend further.
- If the mixture is a little too thick and sticky, add 60 ml warm water and blend again.