HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVeggie Packed Beany Stew
Veggie Packed Beany Stew

Veggie Packed Beany Stew

with Basmati rice, Soured Cream and Cheese

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Allergens:MilkCereals containing glutenCelery

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 conflict 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.

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

30 grams

Mature Cheddar Cheese


1 pack(s)

Mixed Beans

1 sachet

Smoked Paprika

1 sachet

Ground Cumin

1 sachet

Tomato Puree

½ sachet

Worcester Sauce

(ContainsCereals containing gluten)

10 grams

Vegetable Stock Paste


1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

75 grams

Soured Cream


½ unit(s)


1 bunch(es)


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)2713 kJ
Energy (kcal)648 kcal
Fat16.0 g
of which saturates8.0 g
Carbohydrate96 g
of which sugars21.0 g
Protein25 g
Salt3.32 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Measuring Cups
Cutting board
Small Bowl
Instructionsarrow up iconarrow up icon
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a) Bring a large saucepan of water (see ingredients for amount) to the boil with 1/4 tsp of salt for the rice. b) When boiling, add the rice, stir through and cook for 12 mins. c) Drain in a sieve, pop back into the pan, cover with a lid and leave to the side until ready to serve.


a) Meanwhile, halve, peel and thinly slice the red onion. b) Halve the green pepper, remove and discard the core. Chop into small chunks. c) Grate the cheese. d) Drain and rinse the mixed beans.


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


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


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


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