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December 2015

Pork Chili & Butterbean Mash

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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.

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Pork Chili & Butterbean Mash
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Pork Chili
  1. 750 g ESKORT Gold Medal Pork Sausages
  2. 100 g carrots, chopped
  3. 240 g chickpeas, drained
  4. 400 g red kidney beans, undrained
  5. 4 cloves garlic, crushed
  6. 110 ml white wine
  7. 60 ml spring onion, chopped
  8. 20 ml dried chilli flakes
  9. 20 ml thyme
  10. 10 ml sweet basil
  11. 20 ml ground paprika
  12. 200 g cherry tomatoes
  13. 2 cans chopped tomatoes
  14. 10 ml olive oil
Butterbean Mash
  1. 4 medium potatoes
  2. 1 can butterbeans, drained
  3. 10 ml salt
  4. 30 ml olive oil or 30 ml butter
Pork Chili
  1. Remove the skins from the sausages and roughly chop together the pork mince.
  2. Fry the onion and garlic in olive oil.
  3. Add the mince and other spices.
  4. Pour in the cans of tomatoes, the drained chickpeas and the red kidney beans along with the brine.
  5. Add the cherry tomatoes and simmer on medium heat for 15 - 20 minutes.
Butterbean Mash
  1. Boil the potatoes until soft.
  2. Blend potatoes, beans and salt in a food processor. Add the olive oil and blend further.
  3. If the mixture is a little too thick and sticky, add 60 ml warm water and blend again.
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