Pork Chilli

(SERVES 4)

• 450 g/1 1b/4 cups minced (ground) pork
• 2 onions, finely chopped
• 1 garlic clove, crushed
• 2.5 ml/ ½ tsp chilli powder
• 5 ml/1 tsp ground cumin
• 5 ml/1 tsp dried sage
• 400 g/14 oz/1 large can chopped tomatoes
• 15 ml/1 tbsp tomato puree (paste)
• 425 g/15 oz/1 large can white kidney or cannellini beans, drained
• Salt and freshly ground black pepper
• Chopped parsley

To Serve:

• Cheesy-topped Rice
• Lettuce dressed with lemon juice and black pepper

Put the pork in a large saucepan with the onions and garlic. Fry (sauté), stirring, until the meat is brown and all the grains and separate. Pour off any fat. Stir in the chilli and cumin and cook for 1 minute. Add the remaining ingredients except the parsley and bring to the boil, stirring. Reduce the heat and simmer gently for 30 minutes, stirring occasionally. Taste and re-season if necessary. Serve on warmed plates, garnished with parsley with Cheesy-topped Rice and lettuce dressed with lemon juice and black pepper.