Speedy Beany and Chorizo Stew
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Speedy Beany and Chorizo Stew

Speedy Beany and Chorizo Stew

with Easy Rice, Cheese and Soured Cream

Looking for a quick and tasty midweek dinner option? Try cooking up our Speedy Beany and Chorizo Stew in just 20-25 minutes for a delicious and speedy meal. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Spicy
Allergens:
Milk
•Cereals containing gluten
•Celery

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 Time20 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

150 grams

Basmati Rice

1 unit(s)

Green Pepper

(May contain Celery)

40 grams

Mature Cheddar Cheese

(Contains Milk)

1 carton(s)

Mixed Beans

1 sachet(s)

Cajun Spice Mix

7.5 grams

Worcester Sauce

(Contains Cereals containing gluten)

10 grams

Vegetable Stock Paste

(Contains Celery)

1 carton(s)

Finely Chopped Tomatoes

75 grams

Soured Cream

(Contains Milk)

40 grams

Baby Spinach

90 grams

Diced Chorizo

Not included in your delivery

½ tsp

Sugar

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Nutritional information

Energy (kJ)3440 kJ
Energy (kcal)822 kcal
Fat33.7 g
of which saturates15.4 g
Carbohydrate92.5 g
of which sugars15.8 g
Dietary Fiber6.8 g
Protein36.3 g
Salt5.75 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Kettle
•Lid
•Large Saucepan
•Grater
•Small Bowl

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 10-12 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) Meanwhile, halve the green pepper and discard the core and seeds. Chop into small chunks.

b) Grate the Cheddar cheese.

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

Fry the Pepper and Chorizo
3

a) Heat a drizzle of oil in another large saucepan on medium-high heat. 

b) Once hot, add the chorizo and pepper chunks and cook, stirring, for 3-4 mins.

Build your Stew
4

a) Add the Cajun spice mix (add less if you'd prefer things milder) and Worcester sauce to the pan. Cook for 30 secs. 

b) Stir in the veg stock paste, chopped tomatoes, sugar (see pantry for amount) and mixed beans.

c) Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.

Mix It Up
5

a) Meanwhile, pop the soured cream into a small bowl. 

b) Add a pinch of salt and pepper. Mix well. 

Finish and Serve
6

a) Stir the spinach into the stew a handful at a time until wilted and piping hot, 2-3 mins.

b) Fluff up the rice with a fork, then share between your bowls.

c) Top with the chorizo and bean stew, a dollop of soured cream and sprinkle over the cheese. 

Enjoy!