- Ingredients
- 35ml oil
- 300g onion, finely diced
- 30g garlic, crushed
- 2tbsp mild chilli powder
- 2tbsp smoked paprika
- 1.6kg MAGGI Rich & Rustic Tomato Sauce
- 480g cooked black beans, drained and washed
- 1kg cooked pulled pork, finely shredded
- 50g CHEF Jus de Veau Lié
- 100g sliced chorizo, dry-fried and well drained
- Handful fresh coriander, roughly chopped
Ingredients
Method
Method
Heat the olive oil in a large, thick based pan. Add the onions and garlic and cook until softened.
Add the Chilli powder & smoked paprika. Cook out for 3 minutes, stirring continuously.
Add the tomato sauce. Stir and reduce heat to a gentle simmer. Add the beans and the pulled pork. Stir well.
Simmer for 5 minutes before stirring in the Chef flakes. Allow to bubble gently for a further 10 minutes. The sauce will thicken slightly.
Remove from the heat and serve with the chorizo and chopped coriander.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
