with Easy Rice, Cheese and Creme Fraiche
Our Speedy Veggie Beany Stew is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Allergens
Utensils
Tags
Basmati Rice
150
Red Onion
1
Bell Pepper
1
Mature Cheddar Cheese
30
Mixed Beans
1
Smoked Paprika
1
Ground Cumin
1
Tomato Puree
30
Worcester Sauce
7.5
Vegetable Stock Paste
10
Finely Chopped Tomatoes with Onion and Garlic
1
Baby Spinach
100
Creme Fraiche
75
a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the rice.
b) When boiling, add the rice 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 pepper and discard the core and seeds. Chop into small chunks.
c) Grate the cheese.
d) Drain and rinse the mixed beans in a sieve.
a) Heat a drizzle of oil in a large frying pan 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 to the pan. Cook for 30 secs.
b) Stir in the veg stock paste, finely chopped tomatoes and mixed beans.
c) Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.
a) Just before you are ready to serve, stir the spinach into the stew a handful at a time until wilted and piping hot, 2-3 mins.
a) Fluff up the rice with a fork and share between your bowls.
b) Top with the veggie stew, a spoonful of creme fraiche and a sprinkle of cheese. Enjoy!
715
kcal
Energy (kcal)
2990
kJ
Energy (kJ)
22
g
Fat
11
g
of which saturates
97
g
Carbohydrate
21
g
of which sugars
27
g
Protein
3.4
g
Salt
