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Prep Time
25 min
Cuisine
Caribbean
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 827 kJ 198 kcal |
3431 kJ 821 kcal |
Fat of which saturates |
9.6 g 5.5 g |
39.7 g 22.8 g |
Carbohydrate of which sugars |
20.2 g 2.4 g |
83.8 g 10.1 g |
Fibre | 3.7 g | 15.3 g |
Protein | 7 g | 29 g |
Salt | 0.5 g | 2.09 g |
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.
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
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
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
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
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
Add the tomatoes and black beans to the pan (no need to drain)
Cook for 1-2 min
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
Serve the stew with the rice on top
Garnish with the chopped coriander leaves
Enjoy!