Rice, Beans and Potato Stew

Ingredients

• Beans1/4 cup (50 g)
• Rice1/4 cup (50 g)
• Rutabaga1/8 count (31 g)
• Garlic1 clove (3 g)
• Tomato1/4 count (33 g)
• Green Pepper1/4 count (30 g)
• Potato1/4 medium (45 g)
• Saffron1/3 tablespoon (1 g)
• Parsley1 tablespoon (4 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need beans soaked overnight.

2. 2

   Step 2

   Place the rutabaga, garlic, tomato, bell pepper, parsley and saffron in a blender. Add a little water and blend.

3. 3

   Step 3

   Heat the oil in a pot and pour the blended mixture. Add the beans, rice and potatoes. Cover with water and bring to a boil.

4. 4

   Step 4

   Once boiling, lower the heat and cook for 30 minutes. Add water if required.

5. 5

   Step 5

   Once done, serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Rice, Beans and Potato Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.