The protein cooking time listed in this recipe has been updated.
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Butterbean Patatas Bravas with Olives & 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 crunchy olive seed mix scattered on top.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 30g Pitted Kalamata Olives (use half) (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 80g green beans
- 10g sunflower seeds
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 200g passata (tomatoes, salt, citric acid)
- 1 onion
- 6 baby potatoes
- 4 garlic clove
- 1 unwaxed lemon
- 40g mixed salad leaves
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 110g baby tomatoes
Nutritional Information
Calories: 462
Protein: 16g
Carbs: 63g
Fat: 15g
Ingredients
- 1 onion (use half)
- 10g sunflower seeds (use half)
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 40g mixed salad leaves (use half)
- 15g pitted black olives (use half) (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 80g green beans (use half)
- 6 baby potatoes
- 1 unwaxed lemon (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 4 garlic clove
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 110g baby tomatoes (use half)
Nutritional Information
Calories: 608
Protein: 20g
Carbs: 88g
Fat: 17g
Butterbean Patatas Bravas with Olives & 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 crunchy olive seed mix scattered on top.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a large frying pan, a medium frying pan, large bowl, a grater, a sieve & a measuring jug
Oven time
- Quarter the potatoes. Trim the green beans and cut into thirds. Cut the onion into 8 wedges
- Add the potatoes to the lined baking tray, then toss with 1 tsp oil and a pinch of salt and pepper. Roast for 10 mins
- After 10 mins, add the green beans and onion wedges to the tray. Drizzle with 1 tsp and season with salt and pepper
- Return to the oven and cook for a further 15 mins, until the veg is soft and golden
Make the bravas sauce
- Meanwhile, drain and rinse the butterbeans. Halve the tomatoes. Finely chop or crush the garlic
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the tomatoes and half the garlic and cook for 2-3 mins
- Add the paprika & oregano blend and and cook for another 1 min. Season with salt and pepper
- Stir in the butterbeans, passata and 50ml water (25ml for 1 person). Simmer for 4-5 mins, until thickened
Make the black olive seed mix
- Meanwhile, zest and halve the lemon. Thinly slice the olives
- Heat the medium frying pan with 1 tsp oil on medium heat. Once hot, add the remaining garlic, the sunflower seeds and olives. Cook for 3-4 mins until the seeds are golden. Remove from the heat
Assemble the salad
- Add the juice from half the lemon and 1 tsp oil to the large bowl. Season with salt and pepper
- When everything's ready, add the green beans and salad leaves to the dressing bowl. Toss to coat
- Add the juice from the remaining lemon to the bravas beans. Taste and season if needed
Plate up
- Share the roasted potatoes and onion wedges between plates. Spoon over the bravas beans. Serve the green bean salad alongside
- Sprinkle over the black olive seed mix and lemon zest to finish
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