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.
Smokin' chipotle prawn stew with black beans
Calling all chilli-heads – this delicious stew showcases the king of spice in all its glory. First fresh chillies sauté with onions and baby toms, then our smoky chipotle paste joins the party with plump prawns, garlic, cumin, black beans and passata. Just spoon over rice, garnish with lime and coriander and devour!
SWK: Source of fibre
SWK: High protein
Plants 5
quick cook
Serving size
Ingredients
- 1 onion
- 3 garlic clove
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 tsp ground cumin
- 1 unwaxed lime
- 200g prawns (Crustaceans)
- 200g passata (tomatoes, salt, citric acid)
- 230g black beans (Rehydrated black beans, water, salt.)
- 140g basmati rice
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 chilli
- 1 handful of fresh chives
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 535
Protein: 35g
Carbs: 104g
Fat: 3.6g
Ingredients
- 280g basmati rice
- 2 onion
- 2 x chilli
- 5 garlic clove
- 400g prawns (Crustaceans)
- 2 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 2 tsp ground cumin
- 460g black beans (Rehydrated black beans, water, salt.)
- 400g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 unwaxed lime
- 1 handful of fresh chives
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 528
Protein: 35g
Carbs: 103g
Fat: 3.3g
Smokin' chipotle prawn stew with black beans
Calling all chilli-heads – this delicious stew showcases the king of spice in all its glory. First fresh chillies sauté with onions and baby toms, then our smoky chipotle paste joins the party with plump prawns, garlic, cumin, black beans and passata. Just spoon over rice, garnish with lime and coriander and devour!
Cook time:
20 mins
Cuisine:
Mexican
Food group:
Shellfish
Allergens: Crustaceans, Celery
Cooking Instructions
Before you start
- 1 medium saucepan
- 1 large non stick frying pan
Boil the rice
- Cook the rice in boiling water for 10-12 mins, then drain.
- Meanwhile, peel and finely dice the onions. Finely dice the chillies (deseed for less heat), and peel and crush the garlic. Finely chop the chives (or half the coriander).
Create a stir!
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, chillies (to taste) and tomatoes for 3 mins.
- Add the garlic, prawns, chipotle paste (to taste) and cumin and cook for 1 min.
Cook your prawns
- Drain and rinse the beans, and add them to the pan along with the passata. Crumble in half the stock, pour in 150ml water (250ml for 4 portions) and stir well.
- Simmer for 3-4 mins, until the prawns are pink.
Turn up the flavour
- Squeeze in the juice from half the lime (a whole lime for 4 portions) to taste, sprinkle in half the chives (or the chopped coriander) and stir.
- Cut the remaining lime into wedges.
Add your final touches
- Spoon the prawn stew over the rice, scatter over the remaining chives (or coriander) and serve with the lime wedges for squeezing.