Brazilian Stew with Black Beans & Rice
This fragrant stew is full of summer vegetables and Brazilian spices in a lime-coconut broth.
Servings
Produce
Garlic (Organic)
2 1 Clove
Onion
1/2 0.25 Whole
Potato
15 7.5 oz
Roma Tomato
13 6.5 oz
Bell peppers (Organic)
1 0.5 Whole
Yellow Corn
1 0.5 Whole
Swiss Chard
2.5 1.25 oz
Jalapeno Pepper (Organic)
1 0.5 Whole
Lime
2 1 Whole
Calabaza
1 0.5 lb
Protein & more
Coconut Milk
1 0.5 Can
Tomato paste
2 1 tablespoon
Black beans
1 0.5 Can
Basmati rice
1 0.5 cup
Pantry items
Sea salt
To Taste
Olive oil
2 1 tablespoon
Spice mix
Ground ginger
1 0.5 teaspoon
Granulated Onion
1/2 0.25 teaspoon
Cinnamon powder
1/2 0.25 teaspoon
Allspice
1/2 0.25 teaspoon
Sweet paprika
1 0.5 teaspoon
Granulated Garlic
1/2 0.25 teaspoon
Prep ahead (optional)
a. 1⁄2” dice calabaza. b. Remove chard stems; chop leaves bite-sized. c. ½” dice potatoes and roma tomatoes; reserve tomato juices. d. ¼" dice yellow onion. e. Trim stem end and seeds from bell pepper; ½” dice. f. Finely mince or slice jalapeno. g. Slice one lime in half and juice; cut second lime in wedges for garnish. h. Husk corn and cut kernels from cob. i. Mince garlic.
Instructions
1
Cook basmati rice:
a. In a medium saucepan over medium-high heat, bring 2 cups water (1 cup for 2-person portion) and ¼ tsp salt to a boil.
b. Add basmati rice; stir immediately. Reduce heat to low, cover, and cook 15 minutes, or until tender.
2
Cook stew:
a. Drain and rinse black beans. Set aside.
b. In a large sauté pan over medium-high heat, add 2 tsp olive oil. Add garlic (mince), onion (¼” dice), ½ tsp salt, and Brazilian spice mix. Cook until onion is translucent, about 2 minutes.
c. Stir in tomato paste. Cook 2-3 minutes.
d. Add potatoes (½” dice) and calabaza (1⁄2” dice). Add ½ cup water, juice of 1 lime, and coconut milk (use ½ can for 2-person portion). Stir to combine. Cook at a medium-high simmer until potatoes and calabaza are fork-tender, about 10-12 minutes.
e. Add black beans, bell pepper (½” dice), corn (husk, cut kernels from cob), and roma tomatoes with juices (½” dice). Stir to combine; cook an additional 5-7 minutes, or until vegetables are tender.
f. Lastly, add chard (remove stems, chop leaves bite-sized); cook until wilted but still bright green, about 2-3 minutes. Salt to taste.
3
Serve:
a. Add a heaping spoonful of rice to bowl. Ladle over Brazilian stew.
b. If desired, garnish with jalapeno (remove seeds, very thinly slice or mince) and additional lime juice.
Chef's notes
If you prefer all flavor and less heat, scrape and discard seeds from the jalapeno.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX