HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCoconutty Caribbean Kidney Bean Stew
Coconutty Caribbean Kidney Bean Stew

Coconutty Caribbean Kidney Bean Stew

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


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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

1 unit(s)

Bell Pepper

½ unit(s)

Red Chilli

1 unit(s)


2 clove

Garlic Clove

½ bunch(es)


1 bunch(es)


1 pack(s)

Red Kidney Beans

1 pot(s)

Caribbean Style Jerk


1 pot(s)

Smoked Paprika

200 milliliter(s)

Coconut Milk

1 sachet

Vegetable Stock Powder


1 bag(s)

Baby Spinach

1 pack(s)

Steamed Basmati Rice

Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2310 kJ
Energy (kcal)552 kcal
Fat22.0 g
of which saturates17.0 g
Carbohydrate66 g
of which sugars12.0 g
Protein19 g
Salt1.69 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Instructionsarrow up iconarrow up icon
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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!