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.
Cannellini Bean Stew with Charred Green Bean & Almond Salad
This spring stew is packed with vibrance and flavour. Starring sweet cannellini beans, simmering away with creamy feta, tangy capers and rich sundried tomato paste. On the side? A charred green bean salad, with almond flakes for the perfect crunch.
High protein
2/3 daily fibre
7 plants
Serving size
Ingredients
- 460g cannellini beans (cannellini beans, water, salt)
- 110g baby tomatoes (use half)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 80g green beans (use half)
- 10g flaked almonds (use half) (Nuts)
- 10g capers (use half) (Water, Salt, Vinegar)
- 1 pepper (use half)
- 1 tbsp dried oregano (use a quarter) (Dried Rubbed Oregano 100%.)
- 100g feta (use half) (Milk)
- 40g rocket (use half)
- 3 garlic clove
Nutritional Information
Calories: 742
Protein: 40g
Carbs: 71g
Fat: 27g
Ingredients
- 110g baby tomatoes
- 10g flaked almonds (Nuts)
- 10g capers (Water, Salt, Vinegar)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 tbsp dried oregano (use half) (Dried Rubbed Oregano 100%.)
- 100g feta (Milk)
- 80g green beans
- 40g rocket
- 3 garlic clove
- 460g cannellini beans (cannellini beans, water, salt)
- 1 pepper
Nutritional Information
Calories: 534
Protein: 27g
Carbs: 42g
Fat: 26g
Cannellini Bean Stew with Charred Green Bean & Almond Salad
This spring stew is packed with vibrance and flavour. Starring sweet cannellini beans, simmering away with creamy feta, tangy capers and rich sundried tomato paste. On the side? A charred green bean salad, with almond flakes for the perfect crunch.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a medium mixing bowl & a measuring jug
Prep the veg
- Thinly slice the garlic and peppers. Halve the tomatoes. Roughly chop the capers
Simmer the stew
- Drain and rinse 1 pack of cannellini beans
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the garlic and pepper and cook for 4 mins, until softening
- Add the sundried tomato paste, the half pack of oregano and half the capers, then cook for a further minute. Stir in the tomatoes, cannellini beans (with the juice from the other pack) and 50ml water (25ml for 1 person), then crumble in half the feta
- Simmer for 5 mins, until thickened. Add a splash of water if it gets too dry. Season with salt and pepper
Char the green beans
- Meanwhile, trim the green beans
- Heat the medium frying pan on medium high heat. Once hot, add the green beans and cook for 3 mins, until beginning to char
- Add the almonds and remaining capers, and cook for 1 min
Build the salad & plate up
- Mix together the rocket, charred green beans, remaining feta and 1 tsp oil in the medium mixing bowl
- Serve the bean stew into bowls, with the green bean & almond salad on the side
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