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)
-
80g quinoa (use half)
-
1 tbsp red wine vinegar (use half)
- 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)
-
230g butter beans (use half)
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 73Kcal | 469Kcal |
| 305kJ | 1961kJ | |
| Fat | 3.0g | 19g |
| of which saturates | 0.4g | 2.4g |
| Carbohydrates | 8g | 53g |
| of which sugars | 2.7g | 17g |
| Protein | 2.9g | 18g |
| Salt | 0.15g | 0.96g |
| Fibre | 2.2g | 14g |
Ingredients
Ingredients
-
1 tbsp garlic, basil and parsley paste
- 100g Tomatoes Baby Seasonal Mix
-
1 tbsp red wine vinegar
- 1 tbsp tahini (Sesame)
-
80g quinoa
- 10g flaked almonds (Nuts)
- 80g mangetout
- 1 orange
- 1 handful of fresh flat-leaf parsley
- 2 shallot
-
200g passata
-
230g butter beans
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 81Kcal | 457Kcal |
| 339kJ | 1913kJ | |
| Fat | 3.4g | 19g |
| of which saturates | 0.4g | 2.4g |
| Carbohydrates | 9g | 51g |
| of which sugars | 2.7g | 15g |
| Protein | 3.1g | 17g |
| Salt | 0.17g | 0.96g |
| Fibre | 2.3g | 13g |
Caramelised Shallot & Bean Stew with Quinoa, Orange Salad & Toasted Almonds
This vibrant stew stars creamy butter beans and sweet caramelised shallot, simmering together with sweet tomatoes and passata. Serve up with fluffy quinoa and a bright salad, studded with zesty oranges, crunchy magetout and toasted almonds. Finish with a drizzle of tahini, and you're ready to dig in.
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 small bowl, a measuring jug, tongs & 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
- In the medium bowl, combine half the vinegar with a pinch of salt and pepper. Add half 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 olive oil on medium-low heat. Once hot, add the remaining shallot and cook for 7-8 mins, until softening. 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 50ml water (25ml 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 cooked mangetout to the pickled shallot, along with the almonds, orange, half the parsley and 1 tsp olive oil
- Put the tahini pot in the small bowl filled with hot water for 1 min to loosen. Empty and dry the bowl, then add the tahini and mix with 1 tbsp water (1/2 tbsp for 1 person) 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
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