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Creamy Cajun Spiced Beans

with roast sweet potato and garlic bread
Get 50% off your first box!
Get 50% off your first box!
Calories
: 
665 kcal
Protein
: 
25.3g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Cereals containing gluten
  • Wheat
  • Milk
  • Milk
  • Soya
  • Cereals containing gluten
  • Egg
  • May contain traces of allergens
Serving amount

1 pack(s)

Cannellini Beans

2 sachet(s)

Cajun Spice Mix

(Contains: Sulphites)

1 pack(s)

Passata

60 grams

Baby Spinach

2 unit(s)

Garlic

2 unit(s)

Ciabatta

(Contains: Cereals containing gluten, Wheat May be present: Milk, Soya, Cereals containing gluten, Egg)

1 sachet(s)

Vegetable Stock

65 grams

Creme Fraiche

(Contains: Milk)

200 grams

Diced Sweet Potato

50 grams

Grated Cheese

(Contains: Milk)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

to taste

Water

to taste

Butter

Energy (kJ)2780 kJ
Energy (kcal)665 kcal
Fat19.9 g
of which saturates11.1 g
Carbohydrate81.7 g
of which sugars17.4 g
Dietary Fiber19.8 g
Protein25.3 g
Salt5.9 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Sieve
•Grater
•Baking Sheet with Baking Paper

Cooking steps

1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Peel and grate the garlic (or use a garlic press).
  • Drain and rinse the cannellini beans in a sieve.
  • Halve the ciabatta and lay onto a baking tray, cut-side up. Spread over half the garlic, drizzle with oil and season with salt. Set aside.
Start Cooking
2
  • Add the sweet potato chunks to a large (lined) baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until golden, 20-30 mins. 
  • Turn the tray halfway through. 

TIP: Use two baking trays if necessary.

3
  • Place a pot over medium-high heat with a drizzle of oil.
  • Once hot, add the Cajun spice mix and remaining garlic. Stir-fry until fragrant, 30 secs.
  • Add the cannellini beans, passata, stock, creme fraiche, 75ml water (per 2P) and 1 tsp sugar.
  • Stir to combine, bring to the boil, then lower the heat and simmer until slightly reduced, 5-6 mins. Season to taste with salt and pepper.
4
  • Meanwhile, bake the garlic bread on the middle shelf of your oven until golden, 5-6 mins.
5
  • Once the stew has slightly reduced, add the spinach and roasted sweet potato.
  • Stir to combine and simmer until piping hot, 1-2 mins.
  • Stir in a knob of butter and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
6
  • Divide the beans between your bowls.
  • Sprinkle over the cheese to finish.
  • Serve the garlic bread alongside.
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