The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Baked Beans with Pestorissa Yoghurt & Pistachio
You've never had baked beans like this. Simmer full-of-fibre cannellini beans in a rich tomato sauce flavoured with smoky paprika and vitamin-dense sweet potato. Top it off with green beans, fresh-cut dill and a creamy sundried tomato pesto to make it all sing. Who knew beans could taste so good?
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 240g cannellini beans (use half) (Wheat, Mustard, Soya, Cereals Containing Gluten) (white beans, water)
- 110g baby plum tomatoes (use half)
- 2 tbsp pestorissa (use half) (Rapeseed Oil, Sun Dried Tomato (Sun dried tomatoes, Salt), Vinegar Spirit, Diced Red Pepper, Garlic, Olive Oil, Salt, Coconut Palm Sugar, Water, Ground Paprika, Crushed Chilies, Rubbed Oregano, Rubbed Parsley, Rubbed Sage, Rubbed Basil, Rubbed Thyme, Sea Salt, Ground Black Pepper, Rose Petals, Ground Cumin, Ground Coriander, Caraway Powder)
- 1 unwaxed lime (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 160g green beans (use half)
- 10g pistachios (use half) (Nuts)
- 1 small sweet potato (use half)
- 2 tsp smoked paprika (use half)
- 2 tbsp tomato ketchup (use half) (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 1 onion (use half)
- 100g passata (use half)
- 1 handful of fresh dill (use half)
Nutritional Information
Calories: 574
Protein: 19g
Carbs: 70g
Fat: 29g
Ingredients
- 160g green beans
- 110g baby plum tomatoes
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 240g cannellini beans (Wheat, Mustard, Soya, Cereals Containing Gluten) (white beans, water)
- 1 onion
- 1 handful of fresh dill
- 2 tbsp pestorissa (Rapeseed Oil, Sun Dried Tomato (Sun dried tomatoes, Salt), Vinegar Spirit, Diced Red Pepper, Garlic, Olive Oil, Salt, Coconut Palm Sugar, Water, Ground Paprika, Crushed Chilies, Rubbed Oregano, Rubbed Parsley, Rubbed Sage, Rubbed Basil, Rubbed Thyme, Sea Salt, Ground Black Pepper, Rose Petals, Ground Cumin, Ground Coriander, Caraway Powder)
- 1 small sweet potato
- 1 unwaxed lime
- 2 tsp smoked paprika
- 100g passata
- 10g pistachios (Nuts)
- 2 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
Nutritional Information
Calories: 552
Protein: 19g
Carbs: 70g
Fat: 27g
Baked Beans with Pestorissa Yoghurt & Pistachio
You've never had baked beans like this. Simmer full-of-fibre cannellini beans in a rich tomato sauce flavoured with smoky paprika and vitamin-dense sweet potato. Top it off with green beans, fresh-cut dill and a creamy sundried tomato pesto to make it all sing. Who knew beans could taste so good?
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Cooking Instructions
- Dice the sweet potato into 1cm cubes (peel optional). Heat a large saucepan with 1 tbsp oil on medium-high heat. Add the sweet potato and a good pinch of sea salt. Cook for 4-5 mins, until golden. Meanwhile, finely dice the onion.
- Add the onion to the pan and cook for 3 mins. Drain and rinse the beans. Halve the tomatoes. Add the paprika, cook for 30 seconds, then add the passata, tomatoes, ketchup, beans and 200ml hot water (100ml for 1 person). Simmer for 10-15 mins, until the sweet potato is soft and the sauce thickens. Add a splash of water if it gets too thick.
- Zest and quarter the lime. Roughly chop the pistachios. Trim the green beans, and place them in a large saucepan covered with salted hot water. Boil for 2-3 mins, until cooked. Drain, then return to the pan and mix with the pistachios, zest, juice from 2 lime wedges, 2 tsp olive oil, a pinch of sea salt and black pepper.
- Roughly chop the dill. In a small bowl, mix the yoghurt, pestorissa, half the dill, a squeeze of lime juice and a good pinch of sea salt.
- Season the beans with sea salt and black pepper to taste. Serve in bowls and top with the green beans and yoghurt. Sprinkle over the remaining dill.
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