Speedy Veggie Beany Stew
with Rice, Cheese and Soured Cream
- Milk
- Barley
- Cereals containing gluten
- Celery
- May contain traces of allergens
- Milk
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.
Ingredients
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
Utensils
Instructions
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.
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