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Creamy Gochujang Cannellini Beans and Tenderstem®
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Creamy Gochujang Cannellini Beans and Tenderstem®

Creamy Gochujang Cannellini Beans and Tenderstem®

with Jasmine Rice, Cheese and Crispy Onions

Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Gochujang Butter Beans and Tenderstem® in just 20-25 minutes for a delicious and speedy meal.

Tags:
Quick
Veggie
New
Allergens:
Soya
Milk
Celery
Egg
Cereals containing gluten

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 Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

2 unit(s)

Garlic Clove

80 grams

Tenderstem Broccoli

1 carton(s)

Cannellini Beans

30 grams

Tomato Puree

50 grams

Gochujang Paste

(Contains Soya)

75 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Baby Spinach

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

Not included in your delivery

½ tsp

Sugar

100 milliliter(s)

Water for the Sauce

20 grams

Butter

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Nutritional information

Energy (kJ)3193 kJ
Energy (kcal)763 kcal
Fat28 g
of which saturates16.4 g
Carbohydrate98.3 g
of which sugars12.6 g
Protein24 g
Salt3.74 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Lid
Large Saucepan
Garlic Press
Pan

Instructions

Cook the Rice
1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 12-13 mins. 

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve. 

Prep Time
2

a) In the meantime, peel and grate the garlic (or use a garlic press).

b) Cut the Tenderstem® broccoli into thirds. 

c) Drain and rinse the cannellini beans in a sieve.

Steam-Fry the Broccoli
3

a) Heat a drizzle of oil in a medium frying pan on medium-high heat.

b) Once hot, add the Tenderstem® and stir-fry for 2-3 mins.

c) Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.

d) Once tender, add the garlic and tomato puree. Cook for 1 min more.

Spice Things Up
4

a) Add the cannellini beans, gochujang paste, creme fraiche, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts) to the broccoli pan.

b) Bring the sauce up to the boil, then lower to a simmer.

c) Cook until thickened slightly, 3-4 mins. 

Bring on the Spinach
5

a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Once wilted, remove from the heat.

c) Stir in the butter (see pantry for amount) and hard Italian style cheese until melted.

Serve Up
6

a) Share your rice between your serving bowls.

b) Top with your gochujang cannellini beans.

c) Finish by sprinkling over the crispy onions.

Enjoy!