Chipotle Pork & Black Bean Stew with Orange Salsa & Peanuts

Serving size

1 person 2 people 4 people

Ingredients

2 garlic clove
10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
200g passata (use half)

(tomatoes, salt, citric acid)
15ml hot honey (use half)

(honey, chilli extract)
1 tsp ground cumin (use half)
1 tbsp chipotle chilli paste (use a quarter)

(Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
1 handful of fresh coriander (use half)
1 unwaxed lime (use half)
1 orange (use half)
110g baby tomatoes (use half)
1 onion (use half)
230g black beans (use half)

(Rehydrated black beans, water, salt.)
1 x 150g free-range diced pork

Allergens

Contains: Peanuts

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	81Kcal	502Kcal
	338kJ	2098kJ
Fat	2.3g	14g
of which saturates	0.5g	2.9g
Carbohydrates	9g	55g
of which sugars	3.6g	23g
Protein	7.7g	48g
Salt	0.16g	0.99g
Fibre	2.4g	15g

Ingredients

1 onion
110g baby tomatoes
10g roasted peanuts (Peanuts, Nuts, Sesame)
15ml hot honey

(honey, chilli extract)
1 unwaxed lime
1 handful of fresh coriander
1 tsp ground cumin
230g black beans

(Rehydrated black beans, water, salt.)
2 garlic clove
1 tbsp chipotle chilli paste (use half)

(Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
1 orange
200g passata

(tomatoes, salt, citric acid)
300g free-range diced pork

Allergens

Contains: Peanuts

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	74Kcal	486Kcal
	311kJ	2033kJ
Fat	2.0g	13g
of which saturates	0.4g	2.7g
Carbohydrates	8g	55g
of which sugars	3.4g	22g
Protein	7.3g	48g
Salt	0.15g	0.99g
Fibre	2.2g	15g

Back

Prep in 10 High protein 1/3 daily fibre 5 of 5 a day New Low sat fat

Chipotle Pork & Black Bean Stew with Orange Salsa & Peanuts

Name: Chipotle Pork & Black Bean Stew with Orange Salsa & Peanuts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 onion; 110g baby tomatoes; 10g roasted peanuts; 15ml hot honey; 1 unwaxed lime; 1 handful of fresh coriander; 1 tsp ground cumin; 230g black beans; 2 garlic clove; 1 tbsp chipotle chilli paste (use half); 1 orange; 200g passata; 300g free-range diced pork

Prep time: 10 mins

Total time: 25 mins

Cuisine: Mexican

Food group: Pork

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out a medium frying pan, a small bowl, a sieve & a measuring jug

Do the prep

Finely dice the onion. Finely chop or crush the garlic. Roughly dice half the tomatoes, halve the remaining. Reserve 1 orange wedge, then peel and cut the remaining into 1cm chunks. Roughly chop half the coriander, reserving the remaining leaves for garnish. Drain and rinse the beans

Time to fry

Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add half the onion and the pork and cook for 3 mins. Season with salt and pepper
Add the halved tomatoes, garlic, cumin, hot honey and the half pack of chipotle paste (use less for less heat) and cook for a further 1 min, until fragrant

Simmer the stew & make the salsa

Add the beans, passata, the juice from the reserved orange wedge and 80ml water (40ml for 1 person) to the pan and simmer for 7 mins, until the pork is cooked through and the sauce has reduced slightly. Season to taste
In the small bowl, combine the remaining onion with the diced tomato, orange chunks, the juice of half the lime, the chopped coriander, 1/2 tsp olive oil and a pinch of salt and pepper. Mix well, then set aside

Plate up

Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
Share the pork and bean stew between bowls, topped with the salsa, reserved coriander leaves and the peanuts. Serve with the remaining lime, cut into wedges