Brazilian-Style Black Beans & Zesty Lime Hake
Black beans, smoky chipotle paste and cumin are the star ingredients in this delicious stew. After mashing the beans, you'll top your dish with mango and chilli hake, coriander and a squeeze of lime.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient
Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Pepper, Salt, Butter, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Rinse your brown rice, then add it to a pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite
Once cooked, drain and return it to the pot and keep covered until serving
Peel and finely chop your brown onion[s]
Heat a pot with a drizzle of vegetable oil and a knob of butter over a medium heat
Once hot, add the chopped onion with a pinch of salt and cook for 4-5 min or until softened
Meanwhile, boil half a kettle
Peel and finely chop (or grate) your garlic
Dissolve your vegetable stock mix and your chipotle paste (can't handle the heat? Go easy!) in 200ml [260ml] [350ml] boiled water – this is your chipotle stock
Once the onion has softened, add the chopped garlic, ground smoked paprika and ground cumin to the pot and cook for 1 min or until fragrant
Drain and rinse your black beans
Once fragrant, add the drained black beans and chipotle stock and cook, covered for 5-7 min or until the beans are soft enough to mash
While the black beans are cooking, chop your coriander including the stalks
Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Trim, then slice the spring onion[s] finely
Once the beans have softened, remove from the heat and add a generous knob of butter, then mash them until smooth – these are your Brazilian-style black beans
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Chop your hake fillet[s] into large, bite-sized pieces and season with a pinch of salt and pepper
Once hot, add the chopped hake to the pan and cook for 3-4 min on each side, or until cooked through
Tip: Your fish is cooked once it turns opaque and flakes easily
Once the hake is cooked, add it to a bowl with your mango chutney, sliced spring onion and chopped chilli (can't handle the heat? Go easy!)
Zest and juice half your lime[s] into the bowl and give everything a good mix up – this is your zesty lime hake
Cut the remaining lime into 1 wedge per person
Serve the Brazilian-style black beans over the brown rice and top with the zesty lime hake
Garnish with your chopped coriander and lime wedge
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (fish, nut).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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