Coconutty Caribbean Kidney Bean Stew
with Pepper, Spinach and Rice
We love good Caribbean Kidney Bean Stew with Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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
1
Red Kidney Beans
½
Thyme
200
Coconut Milk
100
Baby Spinach
2
Garlic Clove
½
Red Chilli
1
Steamed Basmati Rice
½
Lime
1
Smoked Paprika
1
Bell Pepper
(May contain Celery)
1
Vegetable Stock Powder
1
Caribbean Style Jerk
1
Red Onion
1
Coriander
Not included in your delivery
100
Water
Nutritional information
Instructions
Halve, peel and thinly slice the onion. Halve the pepper and discard the core and seeds. Chop into 2cm sized chunks. Halve the chilli lengthways, deseed then finely chop. Zest and halve the lime. Peel and grate the garlic (or use a garlic press). Pick the thyme leaves from their stalks (discard the stalks). Roughly chop the coriander (stalks and all). Drain and rinse the kidney beans in a sieve.
Heat a drizzle of oil in a large saucepan over medium heat. Once hot, add the onion and pepper and cook, stirring until they’re softened and starting to brown, 8-10 mins.
Add the garlic, thyme, Caribbean spice mix and smoked paprika. Stir until aromatic, 1-2 mins. TIP: Make sure you stir frequently to prevent it from burning!
Add the coconut milk, water (see ingredients for amounts) and vegetable stock powder. Stir to dissolve the stock powder and season with salt and pepper. Add the kidney beans, bring to a simmer and cook, stirring occasionally, until thickened slightly, 10-12 mins. Tip: Add a splash of water if the stew looks a little dry.
Once the stew is cooked, add in the spinach a handful at a time, stirring, until wilted, 2-3 mins. Meanwhile, cook the rice separately according to pack instructions. Once the spinach has wilted, stir through half the coriander, the lime zest and a squeeze of lime juice. Taste and season with salt and pepper. Cut any remaining lime into wedges.
Divide the rice between bowls and top with the stew. Scatter over the remaining coriander and the red chilli (add as much as you like). Serve with any remaining lime wedges for squeezing over. Enjoy!
