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.
Feta & Butter Bean Bake with Cavolo Nero & Green Beans
Inspired by a savoury crumble. Dip your spoon into this feta bake. Inside, you'll find a creamy butter bean stew, simmered with garlic, rosemary, chestnut mushrooms and cavolo nero. Served with fresh green beans.
High protein
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 160g green beans
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 80g greek style yoghurt (Milk)
- 100g feta (Milk)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 80g sliced cavolo nero
- 1 onion
- 120g chestnut mushrooms
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
Nutritional Information
Calories: 485
Protein: 24g
Carbs: 29g
Fat: 28g
Ingredients
- 1 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 onion (use half)
- 80g greek style yoghurt (use half) (Milk)
- 160g green beans (use half)
- 80g sliced cavolo nero (use half)
- 120g chestnut mushrooms (use half)
- 100g feta (use half) (Milk)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
Nutritional Information
Calories: 485
Protein: 24g
Carbs: 29g
Fat: 28g
Feta & Butter Bean Bake with Cavolo Nero & Green Beans
Inspired by a savoury crumble. Dip your spoon into this feta bake. Inside, you'll find a creamy butter bean stew, simmered with garlic, rosemary, chestnut mushrooms and cavolo nero. Served with fresh green beans.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium saucepan, a medium ovenproof dish, a measuring jug & a sieve
Get started
- Thinly slice the onion and mushrooms. Pick any woody stalks from the cavolo nero
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and mushrooms and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the cavolo nero and garlic herb paste. Cook for a further 2-3 mins
Add the butter beans
- Drain and rinse the butter beans
- Stir in the butter beans, stock powder and 50ml water (25ml for 1 person) and bring to a simmer, then crumble in one-third of the feta
- Remove the pan from the heat, add the yoghurt and stir through to combine, then season with salt and pepper
- Preheat the grill to high (240C)
Time to grill
- Transfer the butter bean mixture to the medium ovenproof dish
- Crumble over the remaining feta, sprinkle with the nutritional yeast and grill for 8-10 mins, until starting to turn golden
Cook the green beans & plate up
- Meanwhile, trim the green beans
- Bring the medium saucepan filled with salted hot water to a boil
- Add the green beans and boil for 3-4 mins, until cooked. Drain, then season with salt and pepper
- Share the feta pie between plates, with the green beans alongside
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