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.
Serving size
Ingredients
Ingredients
- 100g Tomatoes Baby Seasonal Mix (use half)
-
1 tbsp garlic, basil and parsley paste (use half)(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
-
80g quinoa (use half)(Quinoa 100%)
-
1 tbsp red wine vinegar (use half)(red wine vinegar (100%))
- 1 tbsp tahini (use half) (Sesame)
- 10g flaked almonds (use half) (Nuts)
- 80g mangetout (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 2 shallot
- 1 orange (use half)
-
200g passata (use half)(tomatoes, salt, citric acid)
-
230g butter beans (use half)(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
Allergens
Contains:
Sesame, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 85Kcal | 545Kcal |
| 354kJ | 2280kJ | |
| Fat | 3.2g | 21g |
| of which saturates | 0.4g | 2.7g |
| Carbohydrates | 10g | 63g |
| of which sugars | 3.2g | 21g |
| Protein | 3.5g | 22g |
| Salt | 0.17g | 1.1g |
| Fibre | 2.8g | 18g |
Ingredients
Ingredients
-
1 tbsp garlic, basil and parsley paste(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 100g Tomatoes Baby Seasonal Mix
-
1 tbsp red wine vinegar(red wine vinegar (100%))
- 1 tbsp tahini (Sesame)
-
80g quinoa(Quinoa 100%)
- 10g flaked almonds (Nuts)
- 80g mangetout
- 1 orange
- 1 handful of fresh flat-leaf parsley
- 2 shallot
-
200g passata(tomatoes, salt, citric acid)
-
230g butter beans(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
Allergens
Contains:
Sesame, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 88Kcal | 529Kcal |
| 369kJ | 2213kJ | |
| Fat | 3.5g | 21g |
| of which saturates | 0.4g | 2.6g |
| Carbohydrates | 10g | 60g |
| of which sugars | 3.0g | 18g |
| Protein | 3.5g | 21g |
| Salt | 0.18g | 1.1g |
| Fibre | 2.9g | 17g |
Vegan
1/3 daily fibre
5 of 5 a day
New
Low sat fat
Balanced
Caramelised Shallot Butterbean Stew with Orange, Parsley & Almond Mangetout
x
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a medium frying pan, a medium bowl, a measuring jug & a sieve
Prep & pickle
- Heat the medium frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning occasionally, until golden brown. Remove and set aside
- Drain and rinse the beans. Quarter the tomatoes. Thinly slice the shallots. Combine half of the the vinegar with a pinch of salt and pepper in the medium bowl. Add half of the shallot, toss to coat, then set aside to pickle
Cook the quinoa & build the stew
- Add the quinoa to the saucepan and boil for 13-14 mins. In the final 2-3 mins, add the mangetout and cook until tender, then remove from the water with tongs and set aside. Drain the quinoa and return to the pan
- Reheat the medium frying pan with 2 tsp oil on medium-high heat. Once hot, add the shallot and cook for 5-6 mins, until softened. Season with salt and pepper
Simmer the beans
- Add the garlic herb paste, remaining vinegar and tomatoes and cook for a further 2 mins, then stir in the passata, beans and 100ml of water (50ml for 1 person). Bring to a boil and simmer for 5-6 mins, until thickened slightly. Season with salt and pepper to taste
Make the salad & tahini drizzle
- Peel the orange (including the pith) and dice into 2cm chunks. Finely chop the parsley
- Once cooked, add the mangetout to the pickled shallot, along with the almonds, orange, half of the parsley and 1 tsp olive oil
- In the small bowl, mix the tahini with 1 tbsp of water and a generous pinch of salt and pepper
Finishing touches & plate up
- Stir the remaining parsley though the quinoa
- Share the bean stew between bowls with the salad and quinoa alongside. Drizzle over the tahini dressing
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