About this recipe:A deceptively simple summer dish! Use fresh ripe or tinned peaches and serve with rice.
1 whole pork fillet, cubed
salt and freshly ground black pepper to taste
4 tablespoons polenta
1 tablespoon olive oil
4 tablespoons beer
1 (270g) jar salsa, such as Discovery
1 (410g) tin peach slices in juice, drained
1/2 (400g) tin black beans; drained and liquid reserved
handful chopped fresh coriander
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Method Prep:10min › Cook:30min › Ready in:40min
Season cubed pork with salt and pepper to taste. Place pork in a large plastic bag with the polenta. Shake well to coat.
Heat the oil in a large frying pan over medium high heat. Place the coated pork in the frying pan and sauté for 5 to 10 minutes, or until browned.
Reduce heat to medium. Pour in the beer, salsa, peaches and beans with 2 tablespoons reserved liquid. Stir well and simmer for 15 to 20 minutes. Stir in the coriander and serve.
Black turtle beans, or simply 'black beans' for short, are especially common in Latin American cuisine. High in fibre and packed with nutrients, they're a healthy addition to any dish. If you can't find tinned black beans, use dried. Tinned chickpeas could also work in this recipe.