Speedy Veggie Beany Stew
with Easy Rice, Cheese and Soured Cream
- Milk
- Cereals containing gluten
- Celery
- May contain traces of allergens
- Celery
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.
Ingredients
150
Basmati Rice
1
Bell Pepper
(May contain traces of: Celery)
40
Mature Cheddar Cheese
(Contains: Milk)
1
Mixed Beans
1
Cajun Spice Mix
7.5
Worcester Sauce
(Contains: Cereals containing gluten)
10
Vegetable Stock Paste
(Contains: Celery)
1
Finely Chopped Tomatoes with Onion and Garlic
75
Soured Cream
(Contains: Milk)
100
Baby Spinach
Not included in your delivery
½
Sugar
Utensils
Instructions
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 bell 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 Cajun spice mix 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) Meanwhile, pop the soured cream into a small bowl.
b) Add a pinch of salt and pepper. Mix 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 sprinkling of cheese.
Enjoy!
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