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.
Brazilian-style Black Bean Stew with Brown Rice & Coconut Yoghurt
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.
Ready in 20
1/3 daily fibre
6 plants
Serving size
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
Nutritional Information
Calories: 483
Protein: 17g
Carbs: 71g
Fat: 18g
Brazilian-style Black Bean Stew with Brown Rice & Coconut Yoghurt
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.
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Cooking Instructions
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
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