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Speedy Veggie Beany Stew

Speedy Veggie Beany Stew

with Easy Rice, Cheese and Zesty Soured Cream

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Looking for a quick and tasty midweek dinner option? Try cooking up our Speedy Veggie Beany Stew in just 20 minutes for a delicious and speedy meal.

Tags:Family FriendlyRapidVeggie
Allergens:MilkCereals containing glutenCelery

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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

1 unit(s)

Red Onion

1 unit(s)

Green Pepper

100 grams

Baby Spinach

1 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese


1 pack(s)

Mixed Beans

1 sachet

Smoked Paprika

1 sachet

Ground Cumin

1 sachet

Tomato Puree

½ sachet

Worcester Sauce

(ContainsCereals containing gluten)

10 grams

Vegetable Stock Paste


1 pack(s)

Whole Peeled Tomatoes

75 grams

Soured Cream


½ unit(s)


Not included in your delivery

1 tsp

Sugar for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2691 kJ
Energy (kcal)643 kcal
Fat16.0 g
of which saturates8.0 g
Carbohydrate94 g
of which sugars19.0 g
Protein27 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Small Bowl
Instructionsarrow up iconarrow up icon
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a) Bring a large saucepan of water to the boil with 1/4 tsp of salt for the rice.
b) When boiling, add the rice, stir through and cook for 12 mins.
c) Drain in a sieve, pop back into the pan, cover with a lid and leave to the side until ready to serve.


a) Meanwhile, halve, peel and thinly slice the red onion.
b) Halve the green pepper, remove and discard the core. Chop into small chunks.
c) Peel and grate the garlic (or use a garlic press). Grate the cheese.
d) Drain and rinse the mixed beans in a sieve.


a) Heat a splash of oil in a large saucepan on medium-high heat.
b) Add the red onion and cook, stirring, for 2 mins.
c) Add the pepper and cook, stirring, for another 3 mins.


a) Add the smoked paprika, ground cumin, tomato puree and Worcester sauce. Cook for 30 seconds.
b) Stir in the veg stock paste, whole peeled tomatoes and sugar (see ingredients for amount). Break up the tomatoes with a spoon.
c) Add the mixed beans, bring to the boil then lower the heat and simmer until thickened, 5-6 mins.


a) Meanwhile, pour the soured cream into a small bowl.
b) Grate in the lime zest and add a pinch of salt and pepper.
c) Mix together well.
d) Chop the lime into wedges.


a) Just before you are ready to serve, stir the spinach into the chilli one handful at a time until wilted, 2-3 mins.
b) Fluff and share the rice between your bowls and top with the veggie stew, a drizzle of zesty soured cream and a sprinkle of cheese.
c) Finish with the lime wedges for squeezing over. Enjoy!