Need to get dinner on the table pronto? Give this colourful dish a whirl!
The ingredient of Navajo fry bread with beans and pork
- 1 cob corn
- 300g (2 cups) self-raising flour
- 200ml buttermilk
- 70ml olive oil, plus extra, to shallow-fry
- 250g cherry tomatoes
- 1 onion
- 1 clove garlic
- 2 x 400g cans kidney beans
- 1 teaspoon ground cumin
- 1/2 teaspoon chilli powder
- 300g pork leg steaks
- 200g white cabbage
- 1/4 bunch coriander
The instruction how to make Navajo fry bread with beans and pork
- To make dough, remove husk and silks from corn. Stand cob upright in a bowl. Using a knife, cut kernels from cob. Add flour, buttermilk, 1 tablespoon oil and 1 teaspoon salt to corn. Stir to form a soft dough.
- Process tomatoes in a food processor until roughly chopped. Remove half the tomatoes and reserve. Peel onion and garlic, cut into quarters, then add to the tomatoes in the processor. Process until finely chopped. Drain beans, rinse, then drain again. Add half the beans to the tomato mixture and process until beans are roughly chopped. Stir in the remaining beans, spices and 1 teaspoon salt.
- Heat 2 heavy-based frying pans over medium heat. Add 2 teaspoons oil to one pan and cook pork for 2 minutes each side. Remove from pan and rest. Reserve pan.
- Add 2 tablespoons oil and bean mixture to the second pan. Cook, stirring occasionally, for 8 minutes or until onion is cooked.
- Meanwhile, divide the dough into 4. Using oiled hands, press on to an oiled sheet of baking paper until 5mm thick. Heat 1cm oil in the reserved pan over medium heat. Cook 1 piece of dough for 45 seconds each side or until crisp and golden. Transfer to a plate and repeat with remaining dough.
- Thinly slice pork and finely shred cabbage. Divide the fry bread among plates, top with bean mixture, cabbage, pork and reserved tomatoes. Scatter over torn coriander leaves to serve.
Nutritions of Navajo fry bread with beans and porkfatContent: