Speedy Veggie Beany Stew

Name: Speedy Veggie Beany Stew with Easy Rice, Cheese and Zesty Creme Fraiche
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 150 Basmati Rice; 1 Red Onion; 1 Bell Pepper; 30 Mature Cheddar Cheese; 1 Black Beans; 1 Smoked Paprika; 1 Ground Cumin; 1 Tomato Puree; ½ Worcester Sauce; 10 Vegetable Stock Paste; 1 Finely Chopped Tomatoes with Onion and Garlic; 75 Creme Fraiche; ½ Lime; 100 Baby Spinach

with Easy Rice, Cheese and Zesty Creme Fraiche

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Our Speedy Veggie Beany Stew is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Rapid

•Veggie

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.

Total20 minutes

Active

DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

Red Onion

Bell Pepper

(May contain traces of: Celery)

Mature Cheddar Cheese

(Contains: Milk)

Black Beans

Smoked Paprika

Ground Cumin

Tomato Puree

Worcester Sauce

(Contains: Cereals containing gluten)

Vegetable Stock Paste

(Contains: Celery)

Finely Chopped Tomatoes with Onion and Garlic

Creme Fraiche

(Contains: Milk)

Lime

100

Baby Spinach

Nutritional information

Energy (kJ)3038 kJ

Energy (kcal)726 kcal

Fat22 g

of which saturates11 g

Carbohydrate104 g

of which sugars21 g

Protein25 g

Salt3.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Lid

•Sieve

•Grater

•Chopping Board

•Knife

•Small Bowl

Instructions

a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the rice.
b) When boiling, add the rice 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 pepper, remove and discard the core and seeds. Chop into small chunks.
c) Grate the cheese.
d) Drain and rinse the black beans in a sieve.

a) Heat a drizzle 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 secs.
b) Stir in the veg stock paste, finely chopped tomatoes and black beans.
c) Bring to the boil then lower the heat and simmer until thickened, 5-6 mins.

a) Meanwhile, pour the creme fraiche 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 stew a handful at a time until wilted and piping hot, 2-3 mins.
b) Fluff up the rice with a fork. Share between your bowls and top with the veggie stew, a drizzle of zesty creme fraiche and a sprinkle of cheese.
c) Finish with the lime wedges for squeezing over. Enjoy!