Peri Peri Beef and Black Bean Stew
with Garlic Ciabatta
Looking for a quick and tasty midweek dinner option? Try cooking up our Peri Peri Beef and Black Bean Stew in just 20 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
1 unit(s)
Green Pepper
(May contain Celery)
240 grams
British Beef Mince
60 grams
Diced Chorizo
1 carton(s)
Black Beans
2 unit(s)
Garlic Clove
1 sachet(s)
Peri Peri Seasoning
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
Not included in your delivery
1 tsp
Sugar for the Sauce
200 milliliter(s)
Water for the Sauce
2 tbsp
Olive Oil for the Garlic Bread
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Halve the green pepper and discard the core and seeds. Slice into thin strips.
c) Pop the sliced pepper onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
d) When the oven is hot, roast on the top shelf until soft and slightly charred, 10-12 mins.
a) Meanwhile, heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the beef mince and diced chorizo. IMPORTANT: Wash your hands and equipment after handling raw mince.
c) Cook until browned, 5-6 mins. Use a spoon to break up the mince as it cooks.
a) Meanwhile, drain and rinse the black beans in a sieve.
b) Peel and grate the garlic (or use a garlic press).
a) Once the mince has browned, stir in the peri peri seasoning and half the garlic. Cook for 1 min.
b) Stir in the chopped tomatoes, black beans, red wine stock paste, sugar and water for the sauce (see pantry for both amounts), then bring to the boil.
c) Simmer until the sauce has thickened slightly, 5-6 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
d) Once cooked, stir the roasted peppers into the sauce.
a) Meanwhile, halve the ciabatta and lay onto the (now empty) pepper baking tray, cut-side up.
b) Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).
c) Bake on the top shelf of your oven until golden, 5-6 mins.
d) Once golden, slice into triangles ready for serving.
a) When everything's ready, taste and season with salt, pepper or a pinch of sugar (if needed).
b) Add a splash of water if it's a little too thick.
c) Serve your peri peri stew in bowls with the garlic ciabatta alongside.
Enjoy!
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