Speedy Veggie Beany Stew
with Easy Rice, Cheese and Soured Cream
Looking for a quick and tasty midweek dinner option? Try cooking up our Speedy Veggie Beany Stew in just 20-25 minutes for a delicious and speedy meal. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
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
Basmati Rice
1 unit(s)
Green Pepper
(May contain Celery)
40 grams
Mature Cheddar Cheese
(Contains Milk)
1 carton(s)
Mixed Beans
1 sachet(s)
Cajun Spice Mix
7.5 grams
Worcester Sauce
(Contains Cereals containing gluten)
10 grams
Vegetable Stock Paste
(Contains Celery)
1 carton(s)
Finely Chopped Tomatoes
75 grams
Soured Cream
(Contains Milk)
40 grams
Baby Spinach
Not included in your delivery
½ tsp
Sugar
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 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 another large saucepan 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) Meanwhile, pop the soured cream into a small bowl.
b) Add a pinch of salt and pepper. Mix well.
a) Stir the spinach into the stew a handful at a time until wilted and piping hot, 2-3 mins.
b) Fluff up the rice with a fork, then share between your bowls.
c) Top with the veggie stew, a dollop of soured cream and sprinkle over the cheese.
Enjoy!
