Creamy Gochujang Cannellini Beans and Tenderstem®
with Jasmine Rice, Cheese and Crispy Onions
Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Gochujang Butter Beans and Tenderstem® in just 20-25 minutes for a delicious and speedy meal.
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
150 grams
Jasmine Rice
2 unit(s)
Garlic Clove
80 grams
Tenderstem Broccoli
1 carton(s)
Cannellini Beans
30 grams
Tomato Puree
50 grams
Gochujang Paste
(Contains Soya)
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
(Contains Celery)
40 grams
Baby Spinach
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
Not included in your delivery
½ tsp
Sugar
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 12-13 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) In the meantime, peel and grate the garlic (or use a garlic press).
b) Cut the Tenderstem® broccoli into thirds.
c) Drain and rinse the cannellini beans in a sieve.
a) Heat a drizzle of oil in a medium frying pan on medium-high heat.
b) Once hot, add the Tenderstem® and stir-fry for 2-3 mins.
c) Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.
d) Once tender, add the garlic and tomato puree. Cook for 1 min more.
a) Add the cannellini beans, gochujang paste, creme fraiche, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts) to the broccoli pan.
b) Bring the sauce up to the boil, then lower to a simmer.
c) Cook until thickened slightly, 3-4 mins.
a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Once wilted, remove from the heat.
c) Stir in the butter (see pantry for amount) and hard Italian style cheese until melted.
a) Share your rice between your serving bowls.
b) Top with your gochujang cannellini beans.
c) Finish by sprinkling over the crispy onions.
Enjoy!
