with Easy Rice, Cheese and Zesty Creme Fraiche
This Speedy Veggie Beany Stew is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Allergens
Utensils
Tags
Basmati Rice
150
Green Pepper
1
Mature Cheddar Cheese
60
Black Beans
1
Cajun Spice Mix
1
Worcester Sauce
7.5
Vegetable Stock Paste
10
Finely Chopped Tomatoes with Onion and Garlic
1
Creme Fraiche
75
Baby Spinach
100
a) Boil a full kettle.
b) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) 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 pepper, remove and discard the core and seeds. Chop into small chunks.
b) Grate the cheese.
c) Drain and rinse the black beans in a sieve.
a) Heat a drizzle of oil in a large saucepan on medium-high heat.
b) When hot, add the pepper and cook, stirring, for 3 mins.
a) Add the Cajun spice and Worcester sauce to the pan. Cook for 30 secs.
b) Stir in the veg stock paste, finely chopped tomatoes and black beans.
c) Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.
a) Meanwhile, pour the creme fraiche into a small bowl.
b) Add a pinch of salt and pepper. Mix together well.
a) Stir the spinach into the stew a handful at a time until wilted and piping hot, 2-3 mins.
b) Fluff up the rice with a fork, then share between your bowls.
c) Top with the veggie stew, a dollop of creme fraiche and a sprinkle of cheese. Enjoy!
752
kcal
Energy (kcal)
3148
kJ
Energy (kJ)
26.5
g
Fat
14.9
g
of which saturates
97.2
g
Carbohydrate
18.1
g
of which sugars
31.2
g
Protein
4.4
g
Salt
