Description
Rich in immunity-boosting zinc, this spicy bean and prawn stew is perfect for lunch or dinner.
Ingredients
1 tbsp olive oil
1 large shallot, finely chopped
1 fat garlic clove, finely minced
1 large red pepper, thinly sliced
1 tbsp chipotle paste
1 teaspoon paprika
1 x 400g can baked beans
165g prawns, deveined
Large handful fresh parsley leaves
Cooked rice, to serve
Instructions
Heat the oil in a large non-stick pan over medium heat. Fry the shallots for 2 minutes until softened then add the peppers and sauté for 3 minutes or until softened. Add the chipotle paste, paprika and garlic, and cook for 1 minute until fragrant.
Stir in the baked beans and cook on a simmer for 5 minutes then add the prawns and cook for a further 3 minutes until the prawns are cooked.
Garnish with parsley and serve over cooked rice. Enjoy!
Notes
Provides 41% of the recommended daily intake of zinc and 46% of the RDI of iron per serving.
Nutrition
- Calories: 396
- Fat: 6.7g
- Saturated Fat: 1g
- Carbohydrates: 56g
- Fiber: 15.4g
- Protein: 27.6g