Coconutty Caribbean Kidney Bean Stew

Name: Coconutty Caribbean Kidney Bean Stew with Pepper, Spinach and Rice
Total time: 35 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 Red Kidney Beans; ½ Thyme; 200 Coconut Milk; 100 Baby Spinach; 2 Garlic Clove**; ½ Red Chilli; 1 Steamed Basmati Rice; ½ Lime; 1 Smoked Paprika; 1 Bell Pepper; 1 Vegetable Stock Powder; 1 Caribbean Style Jerk; 1 Red Onion; 1 Coriander; 100 Water

with Pepper, Spinach and Rice

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This Caribbean Style Kidney Bean Stew & Rice HelloFresh recipe is packed full of tasty vegetables so why not try this delicious dinner to conveniently help with your five a day

Tags:

Plant-based

•Spicy

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.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Red Kidney Beans

Thyme

200

Coconut Milk

100

Baby Spinach

Garlic Clove**

Red Chilli

Steamed Basmati Rice

Lime

Smoked Paprika

Bell Pepper

(May contain traces of: Celery)

Vegetable Stock Powder

Caribbean Style Jerk

Red Onion

Coriander

Not included in your delivery

100

Water

Nutritional information

Energy (kcal)552 kcal

Energy (kJ)2310 kJ

Fat22 g

of which saturates17 g

Carbohydrate66 g

of which sugars12 g

Protein19 g

Salt1.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Sieve

•Garlic Press

•Knife

•Spoon

•Medium Saucepan

•Bowl

Instructions

Halve, peel and thinly slice the onion. Halve the pepper and discard the core and seeds. Chop into 2cm sized chunks. Halve the chilli lengthways, deseed then finely chop. Zest and halve the lime. Peel and grate the garlic (or use a garlic press). Pick the thyme leaves from their stalks (discard the stalks). Roughly chop the coriander (stalks and all). Drain and rinse the kidney beans in a sieve.

Heat a drizzle of oil in a large saucepan over medium heat. Once hot, add the onion and pepper and cook, stirring until they’re softened and starting to brown, 8-10 mins.

Add the garlic, thyme, Caribbean spice mix and smoked paprika. Stir until aromatic, 1-2 mins. TIP: Make sure you stir frequently to prevent it from burning!

Add the coconut milk, water (see ingredients for amounts) and vegetable stock powder. Stir to dissolve the stock powder and season with salt and pepper. Add the kidney beans, bring to a simmer and cook, stirring occasionally, until thickened slightly, 10-12 mins. Tip: Add a splash of water if the stew looks a little dry.

Once the stew is cooked, add in the spinach a handful at a time, stirring, until wilted, 2-3 mins. Meanwhile, cook the rice separately according to pack instructions. Once the spinach has wilted, stir through half the coriander, the lime zest and a squeeze of lime juice. Taste and season with salt and pepper. Cut any remaining lime into wedges.

Divide the rice between bowls and top with the stew. Scatter over the remaining coriander and the red chilli (add as much as you like). Serve with any remaining lime wedges for squeezing over. Enjoy!