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
- 240g green beans
- 1 handful of fresh dill
- 220g baby plum tomatoes
- 1 unwaxed lime
- 200g passata
- 1 tbsp smoked paprika
-
160g almond yoghurt (Nuts)(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 480g cannellini beans (drained)
- 1 sweet potato
- 20g pistachios (Nuts)
-
2 tbsp Belazu pestorissa(Sunflower Oil, Rehydrated Sundried Tomatoes (Tomatoes, Water, Salt, Grape Vinegar-SO2 max 30ppm), Rose Harissa (Rehydrated Red Peppers, Sunflower Oil, Garlic, Salt, Spices, Rose Petals, Citric Acid), Extra Virgin Olive Oil, Sundried Tomatoes In Oil (Sundried Tomatoes, Extra Virgin Olive Oil, Salt, Traces of Grape Vinegar- SO2 max 30ppm), Semi Dried tomatoes in Oil (Semidried Tomatoes, Sunfllower Oil, Sugar, Salt, Oregano, Garlic), Salt, Herbes de Provence (Marjoram, Rosemary, Basil, Thyme, Oregano, Sage), Oregano, Garlic Puree)
- 1 onion
-
4 tbsp tomato ketchup(Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
Allergens
Contains:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 87Kcal | 492Kcal |
| 366kJ | 2056kJ | |
| Fat | 4.1g | 23g |
| of which saturates | 0.6g | 3.3g |
| Carbohydrates | 10g | 57g |
| of which sugars | 3.9g | 22g |
| Protein | 3.0g | 17g |
| Salt | 0.16g | 0.92g |
| Fibre | 3.2g | 18g |
Vegan
Prep in 10
1/3 daily fibre
5 of 5 a day
New
Low sat fat
"Baked" Beans with Pestorissa Yoghurt & Pistachio
dill, green beans and lime
Cooking Instructions
Cooking Instructions
- Boil a kettle. Dice the sweet potato into 1cm cubes. Heat a large frying pan with 2 tbsp oil on medium-high heat. Add the potato and a good pinch of sea salt and cook for 5-6 mins until golden.
- Finely dice the onion and add it to the pan, cook for 3 mins. Drain and rinse the cannellini beans and halve the tomatoes. Add the paprika to the pan, cook for 30 seconds, then add the passata, tomatoes, ketchup, cannellini beans and 350ml hot water. Simmer for 12-15 mins until the potato is soft and the sauce has thickened. Add more water if necessary.
- Zest and quarter the lime and roughly chop or crush the pistachios. Trim the green beans and place in a large saucepan on high heat and cover with salted boiling water. Boil for 2-3 mins, until cooked. Drain, then season with sea salt and black pepper and toss with the pistachios, 2 tsp olive oil, lime zest and half the juice.
- Roughly chop the dill. In a small bowl mix the yoghurt with the pestorissa, yoghurt, half the dill, remaining lime juice and a good pinch of sea salt.
- Season with 'baked' beans with sea salt and black pepper to taste, then serve them in bowls and top with the green beans and yoghurt. Sprinkle over remaining dill.
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