Serves: 4 Preparation Time: 10 minutes Cooking Time: 55-60 minutes
500g New Zealand pork mince
1 onion, finely chopped
2 cloves garlic, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 teaspoon paprika or smoked paprika
½ teaspoon red chilli flakes
400g can chopped tomatoes in juice
1 cup chicken stock
400g can red kidney beans, drained
1 tablespoon sugar
1 teaspoon good quality flakey sea salt
1 teaspoon ground black pepper
Heat a dash of oil in a deep heavy-based frying pan or saucepan over medium heat. Add the onion, garlic, carrot and celery and cook until the onion is soft, about 5 minutes.
Add the pork mince and brown, stirring with a wooden spoon to break up the mince and cook for about 20 mins, stirring continuously until the mince is very fine.
Add the paprika, sugar, salt, pepper and chilli flakes, and cook for a further minute.
Add the tomatoes and stock and bring to a gentle simmer.
Cover and simmer for about 40 minutes.
Remove the lid and add the red kidney beans. Cook for a further 10 minutes.
Serve with steamed rice, coriander leaves and a bowl of steamed winter green vegetables.
Change it up by serving with corn chips, sour cream, lemon or lime wedges and a bowl of smashed avocado (avocado flesh mashed with a fork and mixed with lemon or lime juice). Finish with chopped coriander.