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Speedy Veggie Beany Stew

Speedy Veggie Beany Stew

with Easy Rice, Cheese and 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.

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
Cooking time15 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

1 unit(s)

Green Bell Pepper

(May containcelery)

60 grams

Mature Cheddar Cheese


1 carton(s)

Mixed Beans

1 pot(s)

Mississippi Style Spice Mix

7.5 grams

Worcester Sauce

(ContainsCereals containing gluten)

10 grams

Vegetable Stock Paste


1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

75 grams

Soured Cream


100 grams

Baby Spinach

Not included in your delivery

½ tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)675 kcal
Energy (kJ)2823 kJ
Fat20.6 g
of which saturates11.5 g
Carbohydrate87.5 g
of which sugars16.6 g
Protein28.3 g
Salt3.75 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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a) Boil a 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.


a) Meanwhile, halve the pepper and discard the core and seeds. Chop into small chunks.
b) Grate the cheese.
c) Drain and rinse the mixed beans in a sieve.


a) Heat a drizzle of oil in a large saucepan on medium-high heat.
b) Once hot, add the pepper and cook, stirring, for 3 mins.


a) Add the Mississippi style spice mix and Worcester sauce to the pan. Cook for 30 secs.
b) Stir in the veg stock paste, chopped tomatoes, sugar (see ingredients for amount) and mixed beans.
c) 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) Add a pinch of salt and pepper. Mix together 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 veggie stew, a dollop of soured cream and a sprinkle of cheese. Enjoy!