Leek, Courgette & Cannellini Bean Stew
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Leek, Courgette & Cannellini Bean Stew

with rice and walnuts

Tags:
Quick
Veggie
Allergens:
Milk
Walnuts
Sulphites
Celery
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Leek

2 unit(s)

Garlic

110 grams

Creme Fraiche

(Contains Milk)

150 grams

Rice

2 unit(s)

Grated Italian Style Hard Cheese

(Contains Milk)

1 pack(s)

Cannellini Beans

1 unit(s)

Courgette

20 grams

Walnuts

(Contains Walnuts May be present Peanut, Sesame, Cereals containing gluten)

2 sachet(s)

Cajun Spice Mix

(Contains Sulphites)

1 sachet(s)

Hello Muscat

(Contains Celery)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Butter

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Nutrition Values

Energy (kJ)3418 kJ
Energy (kcal)817 kcal
Fat29.2 g
of which saturates13.5 g
Carbohydrate102.5 g
of which sugars9 g
Dietary Fiber13.3 g
Protein30.3 g
Cholesterol0 mg
Salt4.48 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.

Utensils

Sieve
Grater
Pot
Lid

Instructions

1

Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.

Stir in the rice and bring to the boil. Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2

Cut lengthwise on an angle (this will help keep them intact during cooking) to produce rounds 2-3 cm in length.

Trim the courgette, then quarter lengthways. Cut each quarter into thirds to make 3 batons.

Drain and rinse the cannellini beans in a sieve.

Peel and grate the garlic (or use a garlic press).

3

Place a larg pot over mdeium-high heat with 2 tbsp butter (double for 4p).

When hot, add the garlic and fry for 2-3 mins until the garlic and butter is browned (but not too much). 

Add the cajun spice, leek and courgette and fry for another 3-5 mins, stirring occassionally. Pop in the beans, muscat, creme fraiche and 50ml water (double for 4p). Simmer for another 2-3 mins. Season totaste with salt and pepper.

4

Divide the rice between bowls and serve with the stew. Scatter the walnut over them.

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