Brazilian-style Black Bean Stew with Brown Rice & Coconut Yoghurt

Serving size

1 person 2 people 4 people

Ingredients

160g coconut yoghurt

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
10g vegetable stock powder

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
500g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
2 tbsp red wine vinegar

(red wine vinegar (100%))
4 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
2 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.)
2 pepper
460g black beans

(Rehydrated black beans, water, salt.)
1 handful of fresh coriander
160g baby spinach
200g baby tomatoes
4 garlic clove

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	98Kcal	483Kcal
	412kJ	2020kJ
Fat	3.7g	18g
of which saturates	1.7g	8.4g
Carbohydrates	14g	71g
of which sugars	2.0g	9.8g
Protein	3.4g	17g
Salt	0.48g	2.3g
Fibre	4.1g	20g

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Vegan Ready in 20 1/3 daily fibre 6 plants

Brazilian-style Black Bean Stew with Brown Rice & Coconut Yoghurt

Prep time: 10 mins

Total time: 20 mins

Cuisine: South American

Food group: Vegan

A vibrant Brazilian-style stew, on the table in 20 mins. Starring creamy black beans, 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. A dollop of cooling coconut yoghurt completes the feast.

Cooking Instructions

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.

Before you start

Pull out 2 large frying pans, a sieve & a measuring jug

Prep the veg

Dice the peppers into 3cm chunks
Heat a large frying pan with 2 tsp oil on medium-high heat. Once hot, add the pepper and cook for 3-4 mins, until softened
Meanwhile, finely chop or crush the garlic. Halve the tomatoes. Roughly chop the coriander. Drain and rinse the beans

Get your simmer on

Add the garlic to the pan, cook for 1 min, then add the tempero baiano, sundried tomato paste, beans, tomatoes and vinegar. Add 350ml hot water and the stock powder
Season with salt and pepper, bring to a boil, then lower the heat and simmer for 7-8 mins, until thickened slightly
In the final minute of cooking, rinse the spinach and add to the pan. Stir until wilted

Heat up the rice

Meanwhile, 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

Plate up

Stir half the coriander into the black bean stew, then share between bowls, with the rice alongside
Dollop the yoghurt on top and garnish with the remaining coriander