Speedy Veggie Beany Stew

Name: Speedy Veggie Beany Stew with Rice, Cheese and Soured Cream
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 150 grams Basmati Rice; 1 unit(s) Green Pepper; 40 grams Mature Cheddar Cheese; 1 carton(s) Mixed Beans; 1 sachet(s) Cajun Spice Mix; 7.5 grams Worcester Sauce; 10 grams Vegetable Stock Paste; 1 carton(s) Finely Chopped Tomatoes with Onion and Garlic; 40 grams Baby Spinach; 75 grams Soured Cream; ½ tsp Sugar

with Rice, Cheese and Soured Cream

Recipe Development TeamUpdated on September 23, 2025

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Our Speedy Veggie Beany Stew makes the best of beans. With a rich, spiced tomato sauce and ready in less than 25 minutes, it's a hearty vegetarian dish you didn't know you needed. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Medium Spice

•Calorie Smart

•Veggie

Allergens:

Milk

•Barley

•Cereals containing gluten

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)

Mixed Beans

1 sachet(s)

Cajun Spice Mix

7.5 grams

Worcester Sauce

(Contains: Barley, Cereals containing gluten)

10 grams

Vegetable Stock Paste

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

40 grams

Baby Spinach

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

Not included in your delivery

½ tsp

Sugar

Nutritional information

Energy (kJ)2696 kJ

Energy (kcal)644 kcal

Fat16.9 g

of which saturates9.4 g

Carbohydrate94.7 g

of which sugars19.3 g

Dietary Fibre3.1 g

Protein25.7 g

Salt4.07 g

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

Utensils

•Sieve

•Kettle

•Lid

•Large Saucepan

•Grater

•Pan

Cooking Instructions and Tips

PDF

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with ¼ 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 green pepper and discard the core and seeds. Chop into small chunks.

b) Grate the Cheddar cheese.

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

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 mixed beans.

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

a) Stir the spinach into the stew a handful at a time until wilted and piping hot, 2-3 mins.

b) Taste and season with salt and pepper if needed.

a) Fluff up the rice with a fork, then share between your bowls.

b) Top with the veggie stew, a dollop of soured cream and sprinkle over the cheese.

Enjoy!

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