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Mexican Recipes

Speedy Veggie Beany Stew

Speedy Veggie Beany Stew

Speedy Veggie Beany Stew

with 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.

Tags:

Veggie

•Spicy

•Climate Conscious

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 grams

Basmati Rice

1 unit(s)

Green Pepper

(May contain traces of: Celery)

40 grams

Mature Cheddar Cheese

(Contains: Milk)

1 carton(s)

Red Kidney 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 with Basil

75 grams

Soured Cream

(Contains: Milk)

100 grams

Baby Spinach

Not included in your delivery

½ tsp

Sugar

Nutritional information

Energy (kcal)736 kcal

Energy (kJ)3081 kJ

Fat17.8 g

of which saturates9.5 g

Carbohydrate112.2 g

of which sugars20 g

Dietary Fibre19.7 g

Protein34 g

Salt4.4 g

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

Utensils

•Sieve

•Kettle

•Lid

•Large Saucepan

•Grater

•Small Bowl

Instructions

Cook the Rice

1

a) Boil a half-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.

Prep Time

2

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 kidney beans in a sieve.

Fry the Pepper

3

a) Heat a drizzle of oil in another large saucepan on medium-high heat.

b) Once hot, add the pepper chunks and cook, stirring, for 3 mins.

Build your Stew

4

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 kidney beans.

c) Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.

Mix It Up

5

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

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

Finish and Serve

6

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 sprinkling of cheese.

Enjoy!

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