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As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
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Butterbean Patatas Bravas with Olive & Green Bean Salad
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.
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
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
Nutritional Information
Calories: 504
Protein: 16g
Carbs: 61g
Fat: 20g
Butterbean Patatas Bravas with Olive & Green Bean Salad
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.
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Cooking Instructions
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
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