Speedy Veggie Beany Stew

Name: Speedy Veggie Beany Stew with Easy Rice, Cheese and 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 Mixed Beans; 1 Smoked Paprika; 1 Ground Cumin; 30 Tomato Puree; 7.5 Worcester Sauce; 10 Vegetable Stock Paste; 1 Finely Chopped Tomatoes with Onion and Garlic; 100 Baby Spinach; 75 Creme Fraiche

with Easy Rice, Cheese and 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 15 minutes

DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

Red Onion

Bell Pepper

(May contain traces of: Celery)

Mature Cheddar Cheese

(Contains: Milk)

Mixed Beans

Smoked Paprika

Ground Cumin

Tomato Puree

7.5

Worcester Sauce

(Contains: Cereals containing gluten)

Vegetable Stock Paste

(Contains: Celery)

Finely Chopped Tomatoes with Onion and Garlic

100

Baby Spinach

Creme Fraiche

(Contains: Milk)

Nutritional information

Energy (kcal)715 kcal

Energy (kJ)2990 kJ

Fat22 g

of which saturates11 g

Carbohydrate97 g

of which sugars21 g

Protein27 g

Salt3.4 g

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

Utensils

•Sieve

•Medium Saucepan

•Lid

•Grater

•Grill Pan

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 and discard the core and seeds. Chop into small chunks.
c) Grate the cheese.
d) Drain and rinse the mixed beans in a sieve.

a) Heat a drizzle of oil in a large frying pan 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 to the pan. Cook for 30 secs.
b) Stir in the veg stock paste, finely chopped tomatoes and mixed beans.
c) Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.

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.

a) Fluff up the rice with a fork and share between your bowls.
b) Top with the veggie stew, a spoonful of creme fraiche and a sprinkle of cheese. Enjoy!