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.
Sundried Tomato Butter Beans with Roast Potatoes & Pesto Tenderstem Broccoli
We think you'll love this Mediterranean stew! Here we simmer fibre-filled butter beans, juicy tomatoes and umami mushrooms, alongside sharp sundried tomato paste, fragrant garlic and creamy coconut yoghurt. Dish up with crispy potatoes and pesto-roasted Tenderstem broccoli. So satisfying.
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- ½ tsp chilli flakes
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 110g baby tomatoes
- 120g chestnut mushrooms
- 1 shallot
- 2 garlic clove
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 180g Tenderstem broccoli
- 6 baby potatoes
Nutritional Information
Calories: 579
Protein: 19g
Carbs: 54g
Fat: 31g
Ingredients
- 180g Tenderstem broccoli (use half)
- 6 baby potatoes
- 2 tbsp green pesto (use half) (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 110g baby tomatoes (use half)
- 120g chestnut mushrooms (use half)
- 1 shallot (use half)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 2 garlic clove
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 0.5 tsp chilli flakes (use half)
Nutritional Information
Calories: 700
Protein: 22g
Carbs: 79g
Fat: 31g
Sundried Tomato Butter Beans with Roast Potatoes & Pesto Tenderstem Broccoli
We think you'll love this Mediterranean stew! Here we simmer fibre-filled butter beans, juicy tomatoes and umami mushrooms, alongside sharp sundried tomato paste, fragrant garlic and creamy coconut yoghurt. Dish up with crispy potatoes and pesto-roasted Tenderstem broccoli. So satisfying.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas 7 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a medium frying pan, a sieve & a measuring jug
Get the potatoes on
- Quarter the potatoes
- Place onto the lined baking tray, drizzle with 1 tsp oil and season with salt
- Roast for 20 mins / air fryer 15 mins
Finish the prep
- Meanwhile, finely chop the garlic. Finely dice the shallot. Thinly slice the mushrooms
- Halve the tomatoes. Drain and rinse the butter beans
Build the dish
- Heat the medium frying pan with 2 tsp oil on medium heat. Once hot, add the mushrooms and cook for 3-4 mins, until browned. Season with salt and pepper. Add the garlic and shallot and cook for another 3-4 mins
- Stir in the butter beans, sundried tomato paste, tomatoes, yoghurt, chilli flakes (for those who'd like the heat) and 50ml water (25ml for 1 person). Season with salt and pepper
- Simmer for 4-5 mins, until the sauce has thickened
Make the pesto broccoli
- Trim the broccoli
- After 20 mins in the oven / air fryer 15 mins, add the broccoli to the tray and toss with the pesto and 1 tsp oil
- Roast together for a final 10 mins / air fryer 5-7 mins, until soft and golden
Plate up
- Season the beans to taste, then share between bowls
- Serve the roasted potatoes and pesto broccoli alongside
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