The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Black Bean & Chorizo Stew with Brown Rice & Coriander Yoghurt
A vibrant Brazilian-style stew, on the table in 20 mins. Starring creamy black beans, spicy chorizo, juicy tomatoes and crunchy peppers. You'll simmer them in a creamy stew, infused with fragrant spices. Serve with fluffy brown rice to soak up all the flavour.
Ready in 20
1/3 daily fibre
6 plants
Serving size
Ingredients
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 80g greek style yoghurt (Milk)
- 1 handful of fresh coriander
- 80g baby spinach
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 200g passata (tomatoes, salt, citric acid)
- 1 tbsp tempero baiano-style blend (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 4 garlic clove
- 200g baby tomatoes
- 200g hot cooking chorizo (pork, smoked paprika, salt, spices)
- 2 pepper
- 460g black beans (Rehydrated black beans, water, salt.)
Nutritional Information
Calories: 575
Protein: 23g
Carbs: 70g
Fat: 26g
Black Bean & Chorizo Stew with Brown Rice & Coriander Yoghurt
A vibrant Brazilian-style stew, on the table in 20 mins. Starring creamy black beans, spicy chorizo, juicy tomatoes and crunchy peppers. You'll simmer them in a creamy stew, infused with fragrant spices. Serve with fluffy brown rice to soak up all the flavour.
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a sieve & a measuring jug
Cook the chorizo & prep
- Slice each chorizo in half, then cut each half into 3 half-moons. Dice the peppers into 2cm chunks
- Heat a large frying pan on medium-high heat. Once hot, add the chorizo and fry for 4 mins, stirring frequently. Add the pepper and cook for another 3-4 mins, until softened. Season with salt and pepper
- Finely chop or crush the garlic. Halve the tomatoes. Drain and rinse the beans
Simmer simmer
- Add the tomatoes, garlic and tempero baiano to the chorizo pan and cook for another 2 mins. Stir in the passata, sundried tomato paste, beans and 100ml water
- Bring to a boil, then lower the heat and simmer for 5-6 mins, until thickened slightly
Make the coriander yoghurt & heat up the rice
- Meanwhile, rinse the spinach. Roughly chop the coriander. In the small bowl, mix together the coriander and yoghurt with a pinch of salt and 1 tbsp water
- Heat the other large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add a splash of water and cook for 2-3 mins, until piping hot. Season with a pinch of salt
Finish & plate up
- Stir the spinach into the stew and cook for 1 min, until wilted. Season to taste
- Serve the black bean stew into bowls, with the rice alongside. Drizzle over the coriander yoghurt
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