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.
Jamaican-style veg & bean stew with rice
It might be a doddle to make, but this Caribbean-inspired stew isn’t one to snooze under a palm tree… it’s here to party! Flavoured with Cajun spice, chilli, zesty lemon and thyme, packed with chestnut and portobello mushrooms, pepper and kidney beans, and served over basmati rice, it’s hot, hearty and heavenly.
Plants 8
SWK: Source of protein
SWK: High fibre
Serving size
Ingredients
- 1 tbsp Cajun spice mix (Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 1 onion
- 1 pepper
- 120g chestnut mushrooms
- 2 garlic clove
- 1 handful of fresh thyme
- 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 handful of fresh flat-leaf parsley
- 110g baby tomatoes
- 2 portobello mushrooms
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 140g brown rice (100% Brown Rice)
Nutritional Information
Calories: 462
Protein: 17g
Carbs: 87g
Fat: 4.6g
Ingredients
- 4 garlic clove
- 2 onion
- 1 vegetable stock cube (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)
- 280g brown rice (100% Brown Rice)
- 4 portobello mushrooms
- 2 tbsp Cajun spice mix (Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 2 pepper
- 240g chestnut mushrooms
- 1 handful of fresh thyme
- 460g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 200g baby tomatoes
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 459
Protein: 17g
Carbs: 86g
Fat: 4.5g
Jamaican-style veg & bean stew with rice
It might be a doddle to make, but this Caribbean-inspired stew isn’t one to snooze under a palm tree… it’s here to party! Flavoured with Cajun spice, chilli, zesty lemon and thyme, packed with chestnut and portobello mushrooms, pepper and kidney beans, and served over basmati rice, it’s hot, hearty and heavenly.
Cook time:
35 mins
Cuisine:
Caribbean
Food group:
Vegan
Allergens: Celery
Cooking Instructions
Boil the rice
- Heat your oven to 220ºC/fan 200ºC/gas 7/air fryer 190ºC.
- Cook the rice in boiling water for 25-30 mins, then drain.
Roast your mushrooms
- Meanwhile, put the portobello mushrooms on a baking tray lined with baking paper (or into the air-fryer basket) and spritz with cooking spray. Sprinkle over one-third of the Cajun spice and roast for 20 mins (air-fry for 15-18 mins), until cooked through and golden brown.
Chop, chop!
- At the same time, peel and finely dice the onions. Deseed the peppers and dice into 1cm squares. Quarter the chestnut mushrooms, and peel and crush the garlic. Quarter the tomatoes.
- Finely chop the thyme leaves.
- In a small bowl, mix together the tomatoes, half the peppers and a pinch of the thyme. Lightly season with salt.
Add some oomph
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, chestnut mushrooms and remaining peppers for 6 mins.
- Add the remaining Cajun spice and thyme along with the garlic, then cook for 2 mins.
- Tip in the beans with their water, crumble in half the stock cube and pour in 100ml water (use all the stock and 150ml water for 4 portions). Stir well and simmer for 5-7 mins until the sauce reduces slightly.
Plate up
- Finely chop the parsley, then stir half through the stew. Slice the roasted mushrooms.
- Spoon the stew over a bed of the rice, then top with the sliced mushrooms. Sprinkle over the remaining parsley and serve.