Cheerful Chorizo and Black Bean Frejolada
with Pickled Red Onion, Soured Cream and Coriander
Just like Britain, Peru loves its beans, which they call 'frijoles'! That's where frejolada, this wholesome and warming bean stew, gets its name from. It's finished with a sprinkling of fresh coriander, onion pickle and cooling soured cream for a flavour adventure.
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.
Ingredients
90 grams
Diced Chorizo
(Contains Milk)
1 unit(s)
Red Onion
1 unit(s)
Carrot
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
150 grams
Basmati Rice
1 unit(s)
Garlic Clove
1 carton(s)
Black Beans
1 bunch(es)
Coriander
1 sachet(s)
Central American Style Spice Mix
15 grams
Chicken Stock Paste
75 grams
Soured Cream
(Contains Milk)
Not included in your delivery
1 tsp
Sugar for the Pickle
300 milliliter(s)
Water for the Rice
300 milliliter(s)
Water for the Sauce
20 grams
Butter
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Heat a large frying pan on medium-high heat (no oil).
Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
Meanwhile, halve, peel and thinly slice the red onion. Trim the carrot, then coarsely grate (no need to peel).
Add half the onion to a small bowl, cover with the red wine vinegar and sugar for the pickle (see pantry for amount). Season with a pinch of salt and set aside to pickle.
Once cooked, transfer the chorizo to a plate lined with baking paper. Keep the pan with the chorizo oil.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While the rice is cooking, peel and grate the garlic (or use a garlic press).
Drain and rinse the black beans in a sieve.
Roughly chop the coriander (stalks and all).
Return the (now empty) frying pan to medium-high heat with a drizzle of oil if needed.
Once hot, add the carrot, remaining onion and half the remaining coriander. Cook until the veg is tender, 4-5 mins.
Stir through the garlic, black beans, cooked chorizo and Central American style spice mix. Fry for 1 min more.
Stir through the water for the sauce (see pantry for amount) and chicken stock paste. Bring up to the boil, then lower to a simmer. Cook, until thickened slightly, 12-15 mins.
Using a potato masher, mash a third of the beans in the pan. Stir through the remaining coriander.
Add the butter and honey (see pantry for both amounts), stir until melted and remove from the heat.
Fluff up your rice with a fork and share between your serving bowls.
Spoon your frejolada over the top.
Drizle over the soured cream and finish with the pickled onion and remaining coriander.
Enjoy!
