Serving size

1 person 2 people 4 people

Ingredients

160g green beans
10g vegetable stock powder (use half)

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
1 tbsp apple cider vinegar

(apple cider vinegar (100%))
100g rice (brown)

(100% Brown Rice)
2 leek
230g butter beans

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
80g baby spinach
1 handful of fresh thyme
4 garlic clove
4 shallot
1 unwaxed lemon
½ tsp chilli flakes

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	79Kcal	548Kcal
	331kJ	2292kJ
Fat	2.3g	16g
of which saturates	0.4g	2.5g
Carbohydrates	11g	78g
of which sugars	2.4g	17g
Protein	3.0g	21g
Salt	0.15g	1.0g
Fibre	3.3g	23g

Ingredients

1 tbsp apple cider vinegar (use half)

(apple cider vinegar (100%))
160g green beans (use half)
100g rice (brown) (use half)

(100% Brown Rice)
10g vegetable stock powder (use half)

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
4 shallot
1 unwaxed lemon (use half)
4 garlic clove
2 leek
0.5 tsp chilli flakes (use half)
1 handful of fresh thyme (use half)
80g baby spinach (use half)
230g butter beans (use half)

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	64Kcal	650Kcal
	267kJ	2718kJ
Fat	1.8g	19g
of which saturates	0.3g	3.2g
Carbohydrates	9g	92g
of which sugars	2.8g	28g
Protein	2.6g	26g
Salt	0.18g	1.8g
Fibre	2.8g	28g

Back

Vegan 2/3 daily fibre 5 of 5 a day Low sat fat

Cosy Roasted Shallot & Butterbean Bowl

Prep time: 15 mins

Total time: 35 mins

Cuisine: Italian

Food group: Vegan

Let the oven do the hard work for you in this blissfully easy recipe from Healthy Made Simple - the new cookbook by Ella Mills, founder of Deliciously Ella. You’ll roast shallots and garlic cloves till soft and deep golden brown. Then, simmer with sweet leeks and plump butterbeans. Stir in spinach and green beans for instant vitamins and serve with brown rice for comforting fibre. Delicious and simple.

Cooking Instructions

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.

Preheat the oven to 220C / fan 200C / gas mark 7. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
Keeping the skin on and root intact, quarter the shallots lengthways. Place the shallots onto an un-lined baking tray, toss with 2 tsp oil and season with a pinch of sea salt. Arrange on the tray, cut-side down. Add the cloves of garlic and roast for 20-25 mins, until soft and deep golden brown.
In the meantime, strip the thyme from the stalks and finely chop. Trim and thinly slice the leeks into 1cm rounds. Trim the green beans. Heat a large saucepan pan with 2 tsp oil on medium heat. Add the thyme, leeks and chilli flakes (to taste) and cook for 8-10 mins, until softened but not coloured.
Next, add the green beans and butterbeans (with all the liquid from their tin) to the pan. Add 200ml water and crumble in the half stock cube. Simmer for 4-5 mins, until the green beans are cooked and the liquid has reduced slightly. Rinse the spinach, then add to the pan, along with a splash of vinegar (to taste). Stir to wilt and season with sea salt and black pepper to taste.
When the shallots are ready and cool enough to handle, peel their skins off and stir the flesh into the beans. Peel the garlic, mash the cloves into a paste with the back of a fork, then stir into the beans too.
Serve the beans into bowls and drizzle with 2 tsp olive oil. Zest over half the lemon and finish with plenty of black pepper and a pinch of sea salt. Serve alongside the rice.