Veggie Packed Beany Stew

Veggie Packed Beany Stew

With Rice

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

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

1 unit(s)

Red Onion

1 unit(s)

Green Pepper

1 bunch(es)


1 pack(s)

Mixed Beans

1 sachet

Smoked Paprika

1 sachet

Ground Cumin

1 sachet

Tomato Puree

½ sachet

Worcester Sauce


10 grams

Vegetable Stock Paste


1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

75 grams

Soured Cream


½ unit(s)


100 grams

Baby Spinach

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2480 kJ
Energy (kcal)593 kcal
Fat11.0 g
of which saturates5.0 g
Carbohydrate96 g
of which sugars21.0 g
Dietary Fiber4 g
Protein23 g
Cholesterol0 mg
Salt3.14 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Small Bowl
Instructionsarrow up iconarrow up icon
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Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight fitting lid. Stir in the rice and 0.25 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Halve, peel and thinly slice the red onion. Halve the green pepper, remove and discard the core. Chop into small chunks. Roughly chop the coriander (stalks and all), drain and rinse the mixed beans.


Heat a splash of oil in a large saucepan on medium-high heat. Add the red onion, cook, stirring for 2 mins. Add the pepper and cook, stirring, for another 3 mins.


Add the smoked paprika, ground cumin, tomato puree and Worcester sauce. Cook for 30 seconds. Stir in the veg stock paste, finely chopped tomatoes with onion and garlic and mixed beans. Bring to the boil then lower the heat and simmer until thickened, 5-6 mins.


Meanwhile, pour the soured cream into a small bowl. Grate in the lime zest and add a pinch of salt and pepper. Mix together well. Chop the lime into wedges.


Just before you are ready to serve, stir the spinach into the chilli one handful at a time until wilted, 2-3 mins. Fluff and share the rice between your bowls and top with the veggie stew, a drizzle of lime soured cream and a sprinkle of coriander. Finish with the lime wedges for squeezing over. Enjoy!