White Bean Chilli

4 People
95 min.
easy

Try this great recipe for white bean chilli. Knorr Vegetable Stock, cumin and fennel are mixed to create a fragrant paste, which is then rubbed into the slices of pork belly. The smoothness of the beans combined with the salty pork is mouth-watering.

Ingredients

1 Knorr Vegetable Stock Pot
30 ml olive oil, divided
5 ml Robertsons cumin
2 ml fennel seeds
400 g pork belly, sliced
1 large onion, finely chopped
2 cloves garlic, crushed
2 green chillies, finely chopped
2400 g tin white beans, drained
250 ml water

Cooking Method

Heat the Knorr Vegetable Stock Pot in a small saucepan with 15 ml of olive oil. Add the cumin and fennel seeds, stir to make a paste.
Rub the paste into the belly pork slices and set aside.
Preheat oven to 180°C.
Heat the remaining oil in a large pot over medium heat. Add the onions, garlic and green chillies and cook for 5 minutes, until onion has softened. Add the pork belly. Stir for a few minutes until the pork is combined with the onions and beginning to brown.
Add the beans and the water. Bring to the boil. Transfer to an oven proof casserole dish, cover with a lid and place in the oven for 45 minutes, until the mixture is thick and fragrant. Stir and put back into the oven uncovered for a further 10-15 minutes. Serve immediately.