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.
Creamy Sundried Tomato & Butterbean Casserole
Italian-inspired comfort food at its finest. Simmer velvety butterbeans with red pesto, garlicky mushrooms and sundried tomatoes. Add cashew cream for richness and parsley for freshness. Serve with nutty brown rice and broccoli on the side. Simply delicious!
1/3 daily fibre
7 plants
Low sat fat
Family classics
Serving size
Ingredients
- 40g sundried tomatoes (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 head of broccoli
- 2 tsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 1 leek
- 2 tbsp red pesto (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 200g brown rice (100% Brown Rice)
- 1 handful of fresh flat-leaf parsley
- 3 garlic clove
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 240g chestnut mushrooms
Nutritional Information
Calories: 527
Protein: 17g
Carbs: 71g
Fat: 18g
Creamy Sundried Tomato & Butterbean Casserole
Italian-inspired comfort food at its finest. Simmer velvety butterbeans with red pesto, garlicky mushrooms and sundried tomatoes. Add cashew cream for richness and parsley for freshness. Serve with nutty brown rice and broccoli on the side. Simply delicious!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug, a large frying pan & a medium saucepan
Get the rice on
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
Prep & soften the veg
- Thinly slice the leek into 1cm half-moons. Quarter the mushrooms. Finely chop or crush the garlic
- Heat the large frying pan with 2 tbsp oil on medium heat. Once hot, add the leek, mushrooms and garlic and cook for 6-7 mins, until softened. Season with salt and pepper
Get your simmer on
- Roughly chop the sundried tomatoes. Drain and rinse the beans, then add to the veg pan along with the cashew cream and 100ml hot water
- Stir in the stock powder, Italian herbs, red pesto and sundried tomatoes. Simmer for 10-15 mins. Season with salt and pepper
Cook the broccoli
- Cut the broccoli into florets
- Bring the medium saucepan filled with salted water to a boil. Once boiling, add the broccoli and boil for 3-4 mins, until cooked, then drain
Last bits & plate up
- Finely chop the parsley, then stir half into the beans
- Serve the bean casserole into bowls, with the rice and broccoli alongside. Garnish with the remaining parsley
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