Pork and White Bean Toasted Rolls with Pepper Relish

• 1 tbspolive oil
• 2red peppers, finely diced
• 1red onion, finely diced
• 30mllime juice
• 2gfinely grated lime zest
• 15gcoriander, finely chopped
• 75gcooking chorizo, finely diced
• 500gpork mince
• 3garlic cloves, finely grated
• 1 tspground cumin
• 1 tspsmoked paprika
• 1 tbsptomato purée
• 240gdrained cannellini beans (about 1 × 400g tin), rinsed
• 100mlwater
• fine salt
• black pepper
• 4crusty white rolls, split

Method

1. 1Heat a large frying pan over a high heat and heat the grill to high. Get all the vegetables diced before you start cooking; this moves quickly once the pork goes in.
2. 2Add the olive oil, red peppers and red onion to the pan with a pinch of salt. Cook for 8 minutes until softened with dark, sweet edges, stirring every so often.
3. 3Tip the peppers and onion into a bowl. Stir through the lime zest, half the lime juice and the coriander, then set aside while you make the filling.
4. 4Put the pan back over a medium-high heat and fry the chorizo for 3 minutes until it has released its red oil and the edges are crisp.
5. 5Add the pork mince, season with salt and black pepper, and fry for 6 minutes until deeply browned and steaming hot throughout with no pink remaining. Break it up with a wooden spoon, but leave a few larger craggy pieces for texture.
6. 6Stir in the garlic, cumin, smoked paprika and tomato purée. Cook for 1 minute until the tomato purée has darkened slightly and the pan smells toasty.
7. 7Add the white beans, water and remaining lime juice. Lightly crush about half the beans against the side of the pan, then cook for 4 minutes until the filling is glossy and thick enough to mound on a spoon.
8. 8Put the split rolls under the grill, cut-side up, for 2 to 3 minutes until golden at the edges. Fill with the pork and bean mixture, then spoon over the pepper relish.

Per serving

kcal

519

protein

32.2g

fibre

6.2g

carbs

19.2g

fat

33.9g