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 Mushrooms, Cavolo Nero & Green Beans
Dip your spoon into this creamy, crumbly feta pie. Beneath the feta and pine nut topping, there's a creamy butter bean stew, simmered with garlic, rosemary, chestnut mushrooms and cavolo nero. Serve with green beans for extra freshness!
1/3 daily fibre
7 plants
Serving size
Ingredients
- 20g pine nuts
- 160g greek style yoghurt (Milk)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 160g green beans
- 200g feta (Milk)
- 1 handful of fresh dill
- 160g sliced cavolo nero
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 8 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 240g chestnut mushrooms
- 1 onion
Nutritional Information
Calories: 476
Protein: 23g
Carbs: 25g
Fat: 30g
Feta & Butter Bean Bake with Mushrooms, Cavolo Nero & Green Beans
Dip your spoon into this creamy, crumbly feta pie. Beneath the feta and pine nut topping, there's a creamy butter bean stew, simmered with garlic, rosemary, chestnut mushrooms and cavolo nero. Serve with green beans for extra freshness!
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Cooking Instructions
Before you start
- Line a small baking tray with silver foil
- Pull out a large frying pan, a medium ovenproof dish, a sieve & a measuring jug
Get started
- Finely slice the onion and mushrooms
- 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 softening. Season with salt and pepper
- Stir in the garlic herb paste and cook for 2-3 mins
Finish the prep
- Drain and rinse the butter beans. Pick any woody stalks from the cavolo nero. Roughly chop the dill. Trim the green beans
- Add the cavolo nero and butter beans to the pan, then add the stock powder and 150ml water. Bring to the boil, then simmer for 3-4 mins, until thickened
Time for feta
- Remove the pan from the heat, then crumble in half the feta. Stir in the yoghurt and dill, until creamy. Season to taste
- Turn the grill to high (240C)
Grill the dish
- Transfer the butter bean mixture into the medium ovenproof dish, crumble over the remaining feta and sprinkle with the pine nuts
- Add the green beans to the lined tray, toss with 2 tsp oil, salt and pepper
- Grill together for 8-10 mins, until the butter bean bake is golden and the green beans are tender
Plate up
- Serve the feta & butter bean bake between bowls, with the green beans alongside
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