Butterbean Patatas Bravas with Olive & Green Bean Salad

Serving size

1 person 2 people 4 people

Ingredients

4 tsp smoked paprika & oregano blend

(smoked paprika, oregano)
460g butter beans

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
4 garlic clove
200g baby tomatoes
80g coconut yoghurt

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
1 unwaxed lemon
30g pitted black olives

(Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
80g mixed salad leaves
2 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
400g passata

(tomatoes, salt, citric acid)
160g green beans
12 baby potatoes
2 onion

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	82Kcal	504Kcal
	343kJ	2111kJ
Fat	3.3g	20g
of which saturates	0.9g	5.5g
Carbohydrates	10g	61g
of which sugars	2.7g	16g
Protein	2.5g	16g
Salt	0.21g	1.3g
Fibre	2.7g	17g

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Vegan 1/3 daily fibre 4 of 5 a day Low sat fat

Butterbean Patatas Bravas with Olive & Green Bean Salad

Prep time: 15 mins

Total time: 30 mins

Cuisine: Spanish

Food group: Vegan

We think you'll love our take on patatas bravas - with our golden baby potatoes, covered in a warm bravas sauce (starring creamy butterbeans for a twist on the classic). Serve alongside a vibrant green bean salad for the perfect bite. Finish with a drizzle of garlic yoghurt.

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line 2 large baking tray with parchment paper
Pull out a large frying pan, a small bowl, a medium bowl, a sieve, a grater & a measuring jug

Time to roast & prep

Quarter the potatoes, then add to a lined baking tray and toss with 1 tbsp oil, one-quarter of the paprika & oregano blend and a pinch of salt and pepper. Roast for 10 mins
Meanwhile, trim the green beans and cut into thirds. Cut 1 1/2 onions into 2cm wedges, then finely dice the remaining. Halve the tomatoes. Finely chop or grate the garlic. Drain and rinse the butterbeans

Make the bravas sauce

After 10 mins, toss the onion wedges through the potatoes. Add the green beans to the other baking tray, drizzle with 1 tsp oil and season with salt and pepper
Return both trays to the oven and roast for a further 15 mins, until the veg is soft and golden

Make the bravas butterbeans

Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the diced onion and tomatoes and cook for 3-4 mins, until softening. Season with salt and pepper
Add three-quarters of the garlic and the remaining paprika & oregano blend and cook for 1 min
Stir in the butterbeans, passata, sundried tomato paste and 100ml water. Simmer for 4-5 mins, until thickened

Make the garlic yoghurt & lemon dressing

Meanwhile, thinly slice the olives. Zest half the lemon
In the small bowl mix together the yoghurt, remaining garlic, juice of 1 lemon wedge, 1 tbsp water and a pinch of salt and pepper. Set aside
Add the juice from half the lemon and 1 tbsp oil to the medium bowl. Season with salt and pepper

Plate up

When everything's ready, sprinkle the green beans with the lemon zest then add to the dressing bowl, along with the salad leaves and olives. Toss to coat
Serve the roasted potatoes and onion wedges onto plates. Spoon over the bravas butterbeans. Drizzle the garlic yoghurt over the beans. Serve the green bean salad alongside