Veggie Packed Beany Stew

Name: Veggie Packed Beany Stew with Rice
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 150 Basmati Rice; 1 Red Onion; 1 Green Pepper; 30 Mature Cheddar Cheese; 1 Mixed Beans; 1 Smoked Paprika; 1 Ground Cumin; 30 Tomato Puree; 7.5 Worcester Sauce; 10 Vegetable Stock Paste; 1 Finely Chopped Tomatoes with Onion and Garlic; 75 Soured Cream; ½ Lime; 100 Baby Spinach

with Rice

Michael SteadmanPublished on August 30, 2021

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This Veggie Packed Beany Stew is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

Rapid

•Family Friendly

•Veggie

Allergens:

Milk

•Cereals containing gluten

•Celery

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.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

Red Onion

Green Pepper

(May contain traces of: Celery)

Mature Cheddar Cheese

(Contains: Milk)

Mixed Beans

Smoked Paprika

Ground Cumin

Tomato Puree

7.5

Worcester Sauce

(Contains: Cereals containing gluten)

Vegetable Stock Paste

(Contains: Celery)

Finely Chopped Tomatoes with Onion and Garlic

Soured Cream

(Contains: Milk)

Lime

100

Baby Spinach

Nutritional information

Energy (kcal)686 kcal

Energy (kJ)2869 kJ

Fat16.7 g

of which saturates8.4 g

Carbohydrate100.4 g

of which sugars25.8 g

Protein29.2 g

Salt3.7 g

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

Utensils

•Sieve

•Medium Saucepan

•Lid

•Measuring Cups

•Chopping Board

•Grater

•Knife

•Spoon

•Small Bowl

•Bowl

Cooking Instructions and Tips

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!