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Smoky Cuban Chorizo Stew

Smoky Cuban Chorizo Stew

Rating
4rating out of 5

(644 reviews from our customers)

Prep Time

25 min

Cuisine

Caribbean

Use within

6-7 days

This stew combines black beans, smoky chorizo and chipotle paste with coconut, cumin and fresh coriander. The result is a comforting, fun bowl of warmth. Serve the rice on top, so you can spoon it in as you eat.

Prep Time

25 min

Cuisine

Caribbean

Use within

6-7 days

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
basmati-rice
150g fragrant basmati rice
Black-beans
1 tin of black beans
Carrot
100g carrots
Chipotle-paste
1 tbsp smokey chipotle paste
FLECKED coconut cream 50g
1 flecked coconut cream sachet (50g)
fresh-coriander
10g fresh coriander
garlic-clove
1 garlic clove
ground-cumin
2 tsp ground cumin seeds
Mini-cooking-chorizo
100g British mini cooking chorizo
Red-onion
1 red onion
Tomato
1 tomato
You Will Need
Pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 130g basmati rice
  • 1 can of black beans (400g)
  • 1 carrot
  • 1 chipotle paste sachet (20g)
  • 50g solid coconut cream
  • 10g coriander
  • 1 garlic clove
  • 2 tsp ground cumin
  • 100g British mini cooking chorizo
  • 1 red onion
  • 1 tomato
Typical Values per 100g per serving
Energy 795 kJ
190 kcal
3435 kJ
821 kcal
Fat
of which saturates
9.1 g
4.9 g
39.2 g
21 g
Carbohydrate
of which sugars
20.5 g
2.4 g
88.4 g
10.5 g
Fibre 2.7 g 11.5 g
Protein 6.7 g 29.1 g
Salt 0.49 g 2.13 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
130g basmati rice
basmati rice
1 can of black beans (400g)
black beans, water, salt, calcium chloride
1 carrot
carrot
1 chipotle paste sachet (20g)
smoked red jalapeno chilli puree (22%), water, white wine vinegar, rapeseed oil, smoked white onion puree, tomato paste, sugar, smoked garlic puree, salt, ground smoked paprika, ground coriander, stabiliser: xanthan gum, preservative: potassium sorbate
50g solid coconut cream
white coconut kernal 100%
10g coriander
coriander(100%)
1 garlic clove
garlic
2 tsp ground cumin
ground cumin
100g British mini cooking chorizo
british rspca assured pork, spices and herbs (smoked paprika, oregano, garlic powder, white ground pepper), salt, sugar, stabiliser: e450, paprika oil, preservatives: e250 and e252, edible bovine collagen casing
1 red onion
red onion
1 tomato
tomato

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Smoky Cuban Chorizo Stew

Add the rice, a pinch of salt and pepper and 350ml [700m] water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving 

2 Smoky Cuban Chorizo Stew

Meanwhile, peel and roughly chop the onion[s] and carrot[s]

Heat a large, wide-based pan with a matching lid (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a high heat

Once hot, add the onions and carrots, cover and cook for 3-4 min until beginning to brown

3 Smoky Cuban Chorizo Stew

Meanwhile, peel and finely chop (or grate) the garlic

Chop the tomato[es] roughly

Separate the coriander leaves from the stalks, then chop both roughly

4 Smoky Cuban Chorizo Stew

Boil a kettle 

Chop the chorizo roughly into small pieces

Add the chorizo, garlic, cumin and coriander stalks to the pan

Cook for 2-3 min or until the chorizo begins to brown and release it's golden oil

5 Smoky Cuban Chorizo Stew

Remove the coconut cream from the sachet and chop roughly

Dissolve the chopped coconut in 250ml [500ml] boiled water

Add the chipotle paste and stir to combine - this is your stock

6 Smoky Cuban Chorizo Stew

Add the tomatoes and black beans to the pan (no need to drain)

Cook for 1-2 min

7 Smoky Cuban Chorizo Stew

Add the stock to the pan and cook for a further 5-7 min

Taste the stew for seasoning, adding more salt and pepper if needed

 

8

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Serve the stew with the rice on top

Garnish with the chopped coriander leaves 

Enjoy!

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