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Cajun-Style Bean Stew
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Cajun-Style Bean Stew

Cajun-Style Bean Stew

with Pickled Jalapeños

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.

Dairy Free
Optional Spice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes


serving amount

370 mL

Black Beans

1 tbsp

Garlic Puree

200 g

Green Bell Pepper

7 g


1 tbsp

Cajun Spice Blend

1 unit

Vegetable Broth Concentrate

7 g


2 tbsp

White Wine Vinegar

(Contains Sulphites)

1 unit


113 g


¾ cup

Basmati Rice

Not included in your delivery

1 tsp


¾ tsp


¼ tsp


1 tbsp



Nutrition Values

Calories520 kcal
Fat11 g
Saturated Fat2 g
Carbohydrate94 g
Sugar9 g
Dietary Fiber12 g
Protein14 g
Cholesterol0 mg
Sodium1560 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Measuring Spoons
Small Bowl
Medium Pot
Measuring Cups
Large Pot
Potato Masher



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.

Pickle jalapeño

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.

Cook rice

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.

Start stew

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.

Finish stew

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.)

Finish and serve

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.

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