Smoky Pork Chilli With Popped Beans

Step 1

Preheat the oven to 240°C /220°C (fan) /475°F/Gas 9 and boil a kettleRinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heatOnce boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight biteOnce cooked, drain, return it to the pot and keep covered until serving

Step 2

While the rice is cooking, peel and finely dice the red onion[s]Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a low heatOnce hot, add the diced onion and a large pinch of salt and cook for 10 min or until slightly softened

Step 3

While the onion softens, drain and rinse the kidney beans, reserving the liquidAdd half of the kidney beans to a baking tray (you'll use the rest later!)Drizzle them with olive oil and season with a pinch of salt and pepperPut the tray in the oven for 20-25 min or until the skins have burst and are crispy – these are your popped beans

Step 4

While the kidney beans are in the oven, dissolve the Knorr beef stock cube[s] in 350ml [400ml] boiled water – this is your beef stockAdd the ground cinnamon to the red onion and cook for 1 min

Step 5

Increase the heat to medium-high and add the the pork mince to the pan and cook for 5-6 min or until beginning to brown, breaking it up with a wooden spoon as you go

Step 6

Add the tomato paste and chipotle paste to the panCook for 1 min, then add the beef stock and a large pinch of sugarCook for 10 min or until slightly thickened in consistencyAdd the remaining kidney beans with the reserved kidney bean liquid and cook for a further 5 min or until the sauce has thickened to a chilli-like consistency – this is your smoky pork chilli

Step 7

While the chilli is cooking, trim, then slice the spring onions finelyChop the coriander finely, including the stalksGrate the cheddarOnce the rice is cooked, mix the sliced spring onions and chopped coriander through and season with a pinch of salt – this is your herby rice

Step 8

Serve the smoky pork chilli over the herby riceGarnish with the popped beans and grated cheeseEnjoy!