Cheerful Chorizo and Black Bean Frejolada
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Cheerful Chorizo and Black Bean Frejolada

Cheerful Chorizo and Black Bean Frejolada

with Pickled Red Onion, Soured Cream and Coriander

Just like Britain, Peru loves its beans, which they call 'frijoles'! That's where frejolada, this wholesome and warming bean stew, gets its name from. It's finished with a sprinkling of fresh coriander, onion pickle and cooling soured cream for a flavour adventure.

Tags:
New
Allergens:
Milk
•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

90 grams

Diced Chorizo

(Contains Milk)

1 unit(s)

Red Onion

1 unit(s)

Carrot

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

150 grams

Basmati Rice

1 unit(s)

Garlic Clove

1 carton(s)

Black Beans

1 bunch(es)

Coriander

1 sachet(s)

Central American Style Spice Mix

15 grams

Chicken Stock Paste

75 grams

Soured Cream

(Contains Milk)

Not included in your delivery

1 tsp

Sugar for the Pickle

300 milliliter(s)

Water for the Rice

300 milliliter(s)

Water for the Sauce

20 grams

Butter

1 tbsp

Honey

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Nutritional information

Energy (kJ)3476 kJ
Energy (kcal)831 kcal
Fat34.8 g
of which saturates16.3 g
Carbohydrate100.6 g
of which sugars19.6 g
Protein30.7 g
Salt5.13 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl
•Pan
•Grater
•Medium Saucepan
•Lid
•Baking Paper
•Sieve
•Garlic Press
•Potato Masher

Instructions

Fry the Chorizo
1

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Meanwhile, halve, peel and thinly slice the red onion. Trim the carrot, then coarsely grate (no need to peel).

Add half the onion to a small bowl, cover with the red wine vinegar and sugar for the pickle (see pantry for amount). Season with a pinch of salt and set aside to pickle.

Cook the Rice
2

Once cooked, transfer the chorizo to a plate lined with baking paper. Keep the pan with the chorizo oil.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Prep Time
3

While the rice is cooking, peel and grate the garlic (or use a garlic press). 

Drain and rinse the black beans in a sieve.

Roughly chop the coriander (stalks and all).

Sauce Things Up
4

Return the (now empty) frying pan to medium-high heat with a drizzle of oil if needed.

Once hot, add the carrot, remaining onion and half the remaining coriander. Cook until the veg is tender, 4-5 mins. 

Stir through the garlic, black beans, cooked chorizo and Central American style spice mix. Fry for 1 min more.

Finishing Touches
5

Stir through the water for the sauce (see pantry for amount) and chicken stock paste. Bring up to the boil, then lower to a simmer. Cook, until thickened slightly, 12-15 mins. 

Using a potato masher, mash a third of the beans in the pan. Stir through the remaining coriander. 

Add the butter and honey (see pantry for both amounts), stir until melted and remove from the heat. 

Serve Up
6

Fluff up your rice with a fork and share between your serving bowls.

Spoon your frejolada over the top.

Drizle over the soured cream and finish with the pickled onion and remaining coriander.

Enjoy!