Vegetarian Maque Choux with Black-Eyed Peas
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Ingredients
- 400 g tinned black-eyed beans
- 400 g frozen sweetcorn
- 1 red pepper, diced
- 1 onion, diced
- 1 celery stalks, sliced
- 2 garlic cloves
- 100 ml double cream
- 30 g butter
- 1 tsp cajun seasoning
- 280 g long-grain white rice
Nutrition (per serving)
- Calories
- 639 kcal
- Protein
- 16.4 g
- Carbohydrate
- 92.9 g
- of which sugars
- 9.4 g
- Fat
- 20.6 g
- of which saturates
- 11.9 g
- Fibre
- 10.4 g
- Salt
- 0.93 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a pan and cook the onion, red pepper and celery stalks for 6-7 minutes until softened.
- 2
Add the garlic cloves, frozen sweetcorn and cajun seasoning and cook for 5 minutes.
- 3
Stir in the double cream and black-eyed beans and simmer for 4-5 minutes until warmed through.
- 4
Meanwhile, cook the long-grain white rice according to the pack instructions.
- 5
Serve the maque choux over the rice.
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