Mexican Bean Pan

Summary

Ingredients

• 600 g pork fillet (s)
• 4 tablespoon olive oil
• 1 chilli pepper (s), red
• 2 cans beans (chili beans)
• 3 tablespoon chilli sauce, hot
• 2 medium onion (s)
• 2 cloves garlic
• 4 tablespoon tomato ketchup
• 200 ml vegetable stock
• 0.5 ½ bunch parsley, smooth, finely chopped
• salt and pepper

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Instructions

1. Cut the pork fillet into roughly 1 cm thick slices. Season both sides with salt and pepper.
2. Heat 3 tablespoons olive oil in a large pan over medium-high heat. Once hot, add the pork slices and fry for 2-3 minutes per side until golden brown (internal temperature should reach 63°C / 145°F). Remove to a plate and cover with foil to keep warm.
3. In the same pan, add the remaining 1 tablespoon olive oil and reduce heat to medium. Halve the red chilli pepper lengthways, remove the core, and finely dice it. Peel the garlic cloves and slice thinly. Peel the onions and finely dice them.
4. Add the diced chilli, garlic, and onions to the pan. Cook for 3-4 minutes, stirring occasionally, until softened.
5. Add the chili beans with their liquid, hot chilli sauce, tomato ketchup, and vegetable stock to the pan. Stir to combine and season with salt and pepper to taste.
6. Return the pork slices to the pan. Bring to a simmer over medium heat and cook for 8-10 minutes until the sauce slightly reduces.
7. Remove from heat and sprinkle the finely chopped parsley over the top. Serve.