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

Need story - requested.

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 time15 minutes


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



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
Protein36.3 g
Salt5.75 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Small Bowl



a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 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.


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.


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.


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.


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

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


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. 



Step 3 MOD: If you’re adding chorizo, add it to the pan with the pepper. Fry, 3-4 mins, then continue as instructed.