Chilli pan

Name: Chilli pan
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Pork neck; 1-2 Garlic cloves; 1 small chili pepper; 2-3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Sweet peppers; 2 heaped tbsp. flour; 2 can(s) (850 ml each) peeled tomatoes; 200 g Leeks (leek); 2 yellow peppers; 1 TEASPOON dried thyme; 1 can(s) (425 ml) kidney beans; 1 can(s) (425 ml) small Italian beans; 7-10 Tbsp Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Pork neck
1-2 Garlic cloves
1 small chili pepper
2-3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Sweet peppers
2 heaped tbsp. flour
2 can(s) (850 ml each) peeled tomatoes
200 g Leeks (leek)
2 yellow peppers
1 TEASPOON dried thyme
1 can(s) (425 ml) kidney beans
1 can(s) (425 ml) small Italian beans
7-10 Tbsp Parsley

Directions

1
Wash the meat and cut into cubes of about 1 cm. Peel garlic and press it through a garlic press. Carve the chilli lengthwise, remove seeds and chop finely. Heat oil, add garlic and chilli. Add meat. Fry well while turning.
2
Season with salt and paprika. Dust a little flour over it. Cut the tomatoes a little smaller in the tin. Deglaze meat with it. Cover and cook for about 20 minutes. Meanwhile clean and wash the leek and the paprika. Cut the leek into rings and the paprika into cubes. Add vegetables and thyme to the meat. Cook for another 20 minutes. Rinse and drain the beans. Warm them up in the chili pan. Season again.
3
Cut the leek into rings and the paprika into cubes. Add vegetables and thyme to the meat. Cook for another 20 minutes. Rinse and drain the beans. Warm them up in the chili pan. Season again. Sprinkle with parsley and serve garnished. Serve with rice