|Energy (Kcal) 615||30%|
|Saturated Fat 3.7g||12%|
|Total Sugars 10.4g|
Heat the oil in a large saucepan and fry the pork and pepper for 5 minutes.
Add the potatoes, kidney beans and chilli con carne sauce. Wash the jar out with a little water and add to the pan.
Bring to the boil, cover and simmer for 25 minutes or until potatoes and pork are cooked throughout. Serve immediately.
For vegetarians replace the pork with a meat alternative such as diced quorn, adding it to the pan for the last 5 minutes.
This dish is suitable for freezing, simply thaw and cook until piping hot.
800g medium smooth potatoes (such as Desiree), diced
1 tbsp oil
500g diced pork leg
1 yellow pepper, diced
410g can kidney beans, drained and rinsed
500g jar sauce for chilli con carne
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Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
This campaign was originally produced in the framework of a programme co-financed by the European Union