Today Davina's working a double shift - we’re dining in with our presenter as she rustles up her pork and bean chilli, a perfect Friday night feast.
Pork, bean and sweet potato chilli
2 tbsp olive oil
1 large onion, chopped
1 red pepper, chopped
2 garlic cloves, finely chopped
500g pork mince
2 tsp cumin
1 tsp dried oregano
1 tsp chipotle paste or other hot sauce, to taste
400g tin beans (such as borlotti, pinto, black-eyed peas, black), drained and rinsed
400g tin tomatoes
250g sweet potatoes, peeled and cut into large dice
Brown basmati rice, grated cheese, diced avocado, soured cream, handfuls of chopped fresh coriander and lime wedges
Heat the oil in a large saucepan or casserole dish, then add the onion and red pepper. Fry gently over a low to medium heat for several minutes until they’re just starting to soften, then add the garlic and cook for another minute.
Add the pork and stir until it’s well browned. Sprinkle in the cumin, oregano and chipotle paste, then tip in the beans and tomatoes.
Pour 400ml water into the pan, then add the diced sweet potato and push them well into the chilli
Bring the mixture to the boil, then turn the heat down to a simmer and cover the pan with a lid. Simmer the chilli for half an hour, then take the lid off the pan and simmer for another 15 minutes to reduce the sauce.
Serve with brown basmati rice, grated cheese, diced avocado, soured cream, handfuls of chopped fresh coriander and lime wedges