Harissa Butterbean Stew and Rice
with Greek Style Salad Cheese
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.
Ingredients
150 grams
Basmati Rice
150 grams
Green Beans
1 unit(s)
Garlic Clove
1 carton(s)
Butter Beans
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
10 grams
Vegetable Stock Paste
50 grams
Harissa Paste
(Contains Sulphites)
40 grams
Baby Spinach
100 grams
Greek Style Salad Cheese
(Contains Milk)
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
½ tsp
Sugar
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.
a) Add the rice and cook for 10-12 mins.
b) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, trim and halve the green beans.
b) Peel and grate the garlic (or use a garlic press).
c) Drain and rinse the butter beans in a sieve.
a) Heat a drizzle of oil in a large frying pan. Once hot, add the green beans and stir-fry until soft, 3-4 mins.
b) Add the garlic and stir-fry for 1 min.
a) Stir through the chopped tomatoes, vegetable stock paste, water and sugar for the sauce (see pantry for both amounts) and simmer until thickened, 4-5 mins.
b) Add the butter beans and Harissa and cook for 1 min.
c) Stir through the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
a) Spoon your mash between your serving plates and top with your harissa butterbean stew.
b) Finish by crumbling over Greek salad cheese and a sprinkling of toasted flaked almonds.
Enjoy!
