with Rice, Cheese and Soured Cream
Our Speedy Veggie Beany Stew makes the best of beans. With a rich, spiced tomato sauce and ready in less than 25 minutes, it's a hearty vegetarian dish you didn't know you needed.
Allergens
Utensils
Tags
Basmati Rice
150 grams
Green Pepper
1 unit(s)
Mature Cheddar Cheese
50 grams
Mixed Beans
1 carton(s)
Cajun Spice Mix
1 sachet(s)
Worcester Sauce
7.5 grams
Vegetable Stock Paste
10 grams
Finely Chopped Tomatoes with Onion and Garlic
1 carton(s)
Baby Spinach
40 grams
Soured Cream
75 grams
Sugar
0.5 tsp
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, 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 green pepper and discard the core and seeds. Chop into small chunks.
b) Grate the Cheddar cheese.
c) 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) Once hot, add the pepper chunks and cook, stirring, for 3 mins.
a) Add the Cajun spice mix (add less if you'd prefer things milder) and Worcester sauce to the pan. Cook for 30 secs.
b) Stir in the veg stock paste, chopped tomatoes, sugar (see pantry for amount) and mixed beans.
c) Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.
a) Stir the spinach into the stew a handful at a time until wilted and piping hot, 2-3 mins.
b) Taste and season with salt and pepper if needed.
a) Fluff up the rice with a fork, then share between your bowls.
b) Top with the veggie stew, a dollop of soured cream and sprinkle over the cheese.
2784
kJ
Energy (kJ)
665
kcal
Energy (kcal)
18.6
g
Fat
10.4
g
of which saturates
94.6
g
Carbohydrate
19.2
g
of which sugars
11.3
g
Dietary Fibre
27
g
Protein
4.16
g
Salt
