Pork and Black Bean One-Pot with Green Chilli Salsa

One-Pot, Pork

Ingredients:

  • 1 1/2 tbsp extra virgin olive oil
  • 4 x 125g pork cutlets, fat trimmed
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 lime, rind finely grated, juiced
  • 1 red bell pepper, deseeded, finely chopped
  • 250g (1 1/2 cup) sweet potato, peeled, finely chopped
  • 1 large zucchini, diced
  • 400g can black beans, rinsed, drained
  • 250ml (1 cup) Massel salt reduced chicken style liquid stock
  • 1/3 cup fresh coriander leaves, chopped
  • 1 long fresh green chilli, thinly sliced

Directions:

  1. Heat 1 tbs oil in a large non-stick frying pan over medium-high heat. Cook pork for 2-3 minutes each side or until golden. Transfer to a plate and set aside.
  2. Reduce heat to medium. Add the onion to pan. Cook, stirring, for 3-4 minutes or until softened. Add the garlic, paprika, ground coriander and 1 tsp rind. Cook, stirring, for 1 minute or until softened. Add the capsicum, sweet potato and zucchini. Cook, stirring, for 1 minute.
  3. Add beans, stock. Bring to boil. Reduce heat. Simmer, partially covered, for 6-7 minutes. Add pork. Simmer, uncovered, for 5 minutes or until veg is tender, pork just cooked.
  4. Meanwhile, combine coriander leaves, juice, chilli, and remaining rind and oil. Season.
  5. Serve pork topped with the salsa.