Black beans & rice
A simple two-ingredient side to serve with all manner of mains - try it with barbecued meat or vegetarian salads
Brazilian prawn & coconut stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 300g long-grain rice
- 1 tbsp vegetable oil
- 1 onionfinely chopped
- 2 garlic clovesfinely chopped
- 1-2 red chillies(deseeded if you don’t like it too hot), finely chopped
- 200ml coconut milk
- 400g tomatoesdiced
- 200g green beanstopped and sliced in half
- 300g peeled raw king prawns
- juice 1 lime
- small pack corianderchopped
- 50g roasted unsalted peanutsroughly chopped
Nutrition: per serving
- kcal563
- fat19g
- saturates9g
- carbs70g
- sugars8g
- fibre5g
- protein25g
- salt0.4g
Method
step 1
Bring a pan of water to boil and cook the rice following pack instructions.
step 2
Meanwhile, heat the oil in a large frying pan, add the onion, garlic and chillies, and cook for 10 mins on a low heat until soft. Add the coconut milk and bubble for another 4 mins.
step 3
Add the tomatoes and beans, and cook for 5 mins until the tomatoes start to collapse. Add the prawns and cook for 3 mins until pink and cooked through.
step 4
Stir in the lime juice, sprinkle over the coriander and nuts, and serve with the rice.
