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
- 1 handful of fresh flat-leaf parsley
- 80g green beans
-
2 tbsp apple cider vinegar (use half)
-
10g veg stock powder
-
40g Soft Cheese (Milk)
-
100g rice (brown)
- 1 leek
-
230g butter beans
- 1 handful of fresh thyme
- 4 garlic clove
- 2 shallot
- 1 unwaxed lemon
- ½ tsp chilli flakes
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 86Kcal | 485Kcal |
| 358kJ | 2030kJ | |
| Fat | 3.3g | 19g |
| of which saturates | 0.9g | 4.8g |
| Carbohydrates | 11g | 65g |
| of which sugars | 1.5g | 8.7g |
| Protein | 2.3g | 13g |
| Salt | 0.23g | 1.3g |
| Fibre | 2.5g | 14g |
Ingredients
Ingredients
- 1 handful of fresh flat-leaf parsley (use half)
-
2 tbsp apple cider vinegar (use a quarter)
-
10g veg stock powder (use half)
-
40g Soft Cheese (use half) (Milk)
- 80g green beans (use half)
-
100g rice (brown) (use half)
- 2 shallot
- 1 unwaxed lemon (use half)
- 4 garlic clove
- 1 leek
- 0.5 tsp chilli flakes (use half)
- 1 handful of fresh thyme (use half)
-
230g butter beans (use half)
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 78Kcal | 517Kcal |
| 326kJ | 2162kJ | |
| Fat | 2.9g | 19g |
| of which saturates | 0.8g | 5.0g |
| Carbohydrates | 11g | 70g |
| of which sugars | 1.9g | 13g |
| Protein | 2.3g | 15g |
| Salt | 0.2g | 1.3g |
| Fibre | 2.4g | 16g |
Butter Bean & Roasted Shallot Bowl with Brown Rice, Leek & Soft Cheese
A bowlful of comfort. You’ll roast shallots and garlic cloves till soft and deep golden brown. Then, simmer with sweet leeks and plump butter beans. Stir in spinach and green beans for extra veg and colour. Swirls of soft cheese to make it extra creamy and comforting Dish up with nutty brown rice to soak up all the flavour. Delish!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large saucepan, measuring jug, a grater & a sieve
Cook the rice
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
Roast the shallots
- Quarter the shallots lengthways, keeping the root intact. Add to the baking tray, cut-side up, drizzle with 2 tsp olive oil and season with a pinch of salt. Roast for 10 mins
- After 10 mins, add the whole garlic cloves (in their skins) to the tray and roast for a further 8-10 mins, until soft and golden brown. Allow to cool for a few mins
Simmer simmer
- Meanwhile, strip the thyme from the stalks and finely chop. Trim and thinly slice the leek into 1cm rounds. Trim the green beans. Drain and rinse the butter beans
- Heat the large saucepan pan with 2 tsp olive oil on medium heat. Once hot, add the thyme, leek and chilli flakes (for those who'd like the heat) and cook for 8-10 mins, until softened. Season with salt and pepper. Add the half pack of vinegar and cook for 30 secs
- Stir in the green beans, butter beans, stock and 250ml water (125ml for 1 person). Simmer for 4-5 mins, until the green beans are cooked and the liquid has reduced slightly
Last bits
- Roughly chop the parsley. Zest half the lemon, then quarter. Once roasted and cooled, peel the garlic and mash the cloves into a paste with the back of a fork
- Stir into the beans, off the heat, along with the shallot, soft cheese, half the parsley and a squeeze of lemon (or to taste). Season with salt and pepper
Plate up
- Share the beans between bowls, with the rice alongside. Drizzle with 2 tsp olive oil. Sprinkle with the lemon zest and remaining parsley and serve with the remaining lemon wedges for squeezing over
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