Brothy Butterbeans with Sundried Tomatoes & Pine Nuts

Serving size

1 person 2 people 4 people

Ingredients

1 vegetable stock cube (use half) (Celery)

(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
150g peas (use half)
1 little gem lettuce (use half)
20g sundried tomatoes

(Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
1 tbsp sun-dried tomato paste (use half)

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
80g quinoa (use half)

(quinoa (100%))
1 leek (use half)
230g butter beans (use half)

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
20g pine nuts (use half)
1 tbsp nutritional yeast (use half)

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)

Allergens

Contains: Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	123Kcal	558Kcal
	515kJ	2334kJ
Fat	5.2g	23g
of which saturates	0.7g	3.1g
Carbohydrates	13g	61g
of which sugars	2.9g	13g
Protein	5.4g	25g
Salt	0.89g	4.0g
Fibre	4.2g	19g

Ingredients

1 tbsp sun-dried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
20g sundried tomatoes

(Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
1 vegetable stock cube (Celery)

(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
230g butter beans

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
1 leek
150g peas
1 tbsp nutritional yeast

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
80g quinoa

(quinoa (100%))
20g pine nuts
1 little gem lettuce

Allergens

Contains: Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	121Kcal	537Kcal
	507kJ	2247kJ
Fat	5.1g	23g
of which saturates	0.7g	3.0g
Carbohydrates	13g	58g
of which sugars	2.9g	13g
Protein	5.4g	24g
Salt	0.79g	3.5g
Fibre	4.2g	19g

Back

Vegan Ready in 20 1/3 daily fibre 7 plants Low sat fat

Brothy Butterbeans with Sundried Tomatoes & Pine Nuts

Prep time: 15 mins

Total time: 20 mins

Cuisine: British

Food group: Vegan

Simmer softened leeks, full-of-fibre butterbeans and smoky sundried tomato paste in warming veggie broth. Stir in quinoa for fibre. Top with charred golden lettuce and toasted pine nuts. You don't want to miss this one!

Cooking Instructions

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.

Boil a kettle. Heat a large saucepan filled with salted boiling water on medium-high heat. Add the quinoa and boil for 13-14 mins, until cooked, then drain.
Quarter the sundried tomatoes. Halve the lettuce lengthways. Finely slice the leek into half moons. Drain and rinse the beans. Dissolve the stock cube in a jug with 500ml boiling water (250ml for 1 person), then stir in the nutritional yeast and sundried tomatoes.
Heat a large frying pan on medium heat. Add the pine nuts and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside. Add 1/2 tbsp oil to the pan, then add the lettuce (cut-side down). Cook for 1 min, until deep golden brown. Remove from the pan and set aside.
Reheat the pan with 1/2 tbsp oil on medium-high heat. Add the leek and cook for 3 mins, until softening. Then add the butterbeans and sundried tomato paste. Cook for 1 min, then pour in the stock mixture. Boil for 5-7 mins, until reduced by half. Season with sea salt and black pepper.
In the final minute of cooking, add the peas and cooked quinoa to the butterbeans. Top with the charred lettuce and cook for 1 min, until heated through.
Serve the brothy butterbeans in bowls. Sprinkle the toasted pine nuts on top.