Veggie 'Nduja and Butter Bean Stew
with Courgette and Rice
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.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Courgette
(May contain Celery)
1 carton(s)
Butter Beans
2 unit(s)
Garlic Clove
1 carton(s)
Tomato Passata
½ sachet(s)
Vegan ‘Nduja
10 grams
Vegetable Stock Paste
25 grams
Sun-Dried Tomato Paste
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle. Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
d) 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, trim the courgette and slice into 1cm thick rounds.
b) Drain and rinse the butter beans in a sieve.
c) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large frying pan on high heat.
b) When hot, add the courgette and cook until charred, 3-4 mins each side. Once cooked, season with salt and pepper.
c) Add the garlic and stir fry, 30 secs. Transfer the courgette to a bowl. Set aside for later.
a) In the (now empty) pan, combine the passata, butter beans, veggie 'Nduja (see ingredients for amount - add less if you'd prefer things milder), vegetable stock paste, sugar and water into the frying pan (see pantry for both amounts).
b) Stir well and bring to the boil, then lower the heat and simmer the sauce until slighty thickened, 3-4 mins.
a) When the sauce is cooked, stir in the sun-dried tomato paste, butter (see pantry for amount) and half the cheese.
b) Season to taste with salt and pepper.
a) Divide the rice between bowls and spoon over the veg and sauce. Top with your courgette rounds.
b) Sprinkle with the remaining cheese and crispy onions to finish.
Enjoy!
