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
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*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
1 red onion
red onion
1 tomato
tomato
1 garlic clove
garlic
10g coriander
coriander (100%)
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
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
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
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
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
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
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
Add the tomatoes and black beans to the pan (no need to drain)
Cook for 1-2 min
7
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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