[Speedy Legumes] Seared Beef Rump & Mexican Black Beans

Name: [Speedy Legumes] Seared Beef Rump & Mexican Black Beans with Zesty Tomato & Cucumber Salad
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Black Beans; 1 Brown Onion; 1 sachet Mild Caribbean Jerk Seasoning; 1 Cucumber; 2 Garlic; 1 Lemon; 1 sachet Mexican Fiesta Spice Blend; 1 packet Mixed Salad Leaves; 300 g Beef Rump; 1 Tomato; 1 packet Light Sour Cream; 1 drizzle olive oil

with Zesty Tomato & Cucumber Salad

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Calories

:

526 kcal

Protein

:

51.2g protein

Preparation Time

:

20 minutes

Difficulty

:

Easy

Under 30g carbs

Allergens:

Milk

Add some heat to pan-fried black beans with our picante Mexican Fiesta spice blend. To freshen things up, add some lemon zest to you standard side salad and plate it all up with our protein-of-choice; seared beef rump!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Black Beans

1

Brown Onion

1 sachet

Mild Caribbean Jerk Seasoning

1

Cucumber

2

Garlic

1

Lemon

1 sachet

Mexican Fiesta Spice Blend

1 packet

Mixed Salad Leaves

300 g

Beef Rump

1

Tomato

1 packet

Light Sour Cream

(Contains: Milk;)

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories526 kcal

Energy (kJ)2200 kJ

Fat17.1 g

of which saturates6.8 g

Carbohydrate35.8 g

of which sugars11.6 g

Dietary Fibre13.9 g

Protein51.2 g

Cholesterol26.6 mg

Sodium1400 mg

Potassium158 mg

Calcium1.4 mg

Iron0.6 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

1

Season beef rump with salt and pepper.
In a large frying pan, heat a drizzle of olive oil over medium-high heat.
When oil is hot, cook beef for 3-4 minutes each side for medium-rare, or until cooked to your liking.
Transfer to a plate to rest.

2

Meanwhile, roughly chop tomato and cucumber. Thinly slice brown onion. Finely chop garlic.
Zest lemon to get a pinch then slice into wedges.
Drain and rinse black beans.

3

While the beef is resting, wipe out frying pan and return to medium high heat with a drizzle of olive oil.
Cook onion and black beans, until tender, 4-5 minutes. Add garlic and Mexican Fiesta spice blend and cook, until fragrant, 1 minute.
Remove pan from heat, add a splash of water and gently crush the beans with a potato masher or fork.

TIP: Add a splash of water if the beans look dry.

4

In a large bowl, combine lemon zest, tomato, cucumber and mixed salad leaves with a generous squeeze of lemon juice and a drizzle of olive oil. Toss to coat and season to taste.
Slice beef.
Divide Mexican black beans, zingy tomato salad, sour cream and seared beef rump between plates. Serve with any remaining lemon wedges. Enjoy!