This thick black bean stew is comfort in a bowl! All you need is a giant spoon to tuck into this dish, deeply flavoured with aromatics and brightened by pickled jalapeños.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
370 mL
Black Beans
1 tbsp
Garlic Puree
200 g
Green Bell Pepper
7 g
Oregano
1 tbsp
Cajun Spice Blend
1 unit
Vegetable Broth Concentrate
7 g
Cilantro
2 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit
Jalapeño
113 g
Mirepoix
¾ cup
Basmati Rice
1 tsp
Sugar*
¾ tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Oil*
Before starting, wash and dry all produce. Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeño!) Core, then finely chop green pepper. Finely chop cilantro. Strip oregano leaves from stems. Finely chop 1 tbsp oregano leaves (dbl for 4 ppl). Drain and rinse beans in a strainer.
Add vinegar, 1 tsp sugar and 1/8 tsp salt (dbl both for 4 ppl) to a small microwaveable bowl. Microwave in 15 sec increments, stirring between each, until sugar dissolves. (NOTE: This is your pickling liquid.) Add jalapeños, then stir to combine. Set aside.
Bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.
While rice cooks, heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mirepoix and green peppers. Cook, stirring occasionally, until softened, 4-5 min. Add garlic puree, oregano, Cajun Spice Blend and half the cilantro. Cook, stirring often, until fragrant, 1 min. Add beans, broth concentrate, 1 1/2 cup water and 1/2 tsp salt (dbl both for 4 ppl). Bring to a boil over high heat. Reduce heat to medium and cook, uncovered, until stew reduces slightly, 10-12 min.
Remove pot from heat, then stir in 2 tsp pickling liquid (dbl for 4 ppl). Season with salt and pepper. Mash beans with a potato masher until roughly mashed. (TIP: Some beans will still be whole.)
Drain jalapeños and discard remaining pickling liquid. Fluff rice with a fork, then divide between bowls. Ladle stew overtop, then sprinkle with remaining cilantro. Top with pickled jalapeños.