Mexican-Style Freekeh Bean Bowl
with Zesty Salsa & Smokey Aioli
The best thing about having dinner in a bowl is in just one bite you can taste a little of everything on offer. Wow, there’s a lot on offer tonight! There’s the mouth-watering freekeh tossed with a signature black bean and corn combination and for a touch of freshness a radish salsa. Don’t forget the smokey finish of the aioli.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
freekeh
(Contains Gluten, Wheat; )
1 sachet
vegetable stock powder
½ tin
sweetcorn
1
tomato
2
radish
1
lemon
1 tin
black beans
(Contains Soy; )
1 bag
baby spinach leaves
1 packet
Smokey Aioli
(Contains Egg, Soy; )
1 bag
herbs
2 clove
garlic
1 sachet
Tex-Mex spice blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with water with a good pinch of salt. Bring to the boil, then simmer freekeh, uncovered, until tender, 30-35 minutes. • Drain, rinse and return to pan over medium heat. Add the butter and vegetable stock powder and stir until butter is melted and combined. Cover with a lid to keep warm.
TIP: The freekeh is cooked when it has softened but still retains some bite.
• Meanwhile, finely chop garlic and tomato. Thinly slice radish. Zest lemon to get a generous pinch and slice into wedges. Drain sweetcorn (see ingredients). Drain and rinse black beans.
• In a medium bowl, combine radish, tomato, lemon zest, a good squeeze of lemon juice and a drizzle of olive oil. Season with a pinch of salt and pepper. Set aside.
• When the freekeh has 15 minutes remaining, heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. • Reduce heat to medium-high. Add garlic, Tex-Mex spice blend and a drizzle of olive oil and cook until fragrant, 1-2 minutes. • Add black beans and cook until heated through, 3-4 minutes.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Add cooked freekeh, baby spinach leaves and a pinch of salt and pepper to the pan with the corn and black beans. Stir to combine.
• Divide Mexican-style freekeh beans between bowls. Serve with zesty salsa. • Dollop with smokey aioli and sprinkle over shredded Cheddar cheese. • Tear over herbs and serve with remaining lemon wedges. Enjoy!