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.
Tomato Beans, Golden Quinoa & Muhammara
Muhammara – a spicy dip made from walnuts, roasted peppers and pomegranate molasses – makes a top-notch side for dinner. Think warm simmered butter beans with juicy tomatoes and vibrant ezme paste. Cucumber-studded British quinoa. Get the kids involved with the prep!
Ready in 20
1/3 daily fibre
9 plants
Low sat fat
Serving size
Ingredients
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 2 tbsp pomegranate molasses
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 80g walnuts (Nuts)
- 500g golden vegetable quinoa (Cooked Organic White Quinoa (Water, Quinoa) 77%, Organic Vegetables 20 % (Sweetcorn, Red Pepper, Peas, Carrot), Organic Sunflower Oil, Organic Basil, Natural Flavourings (Lime, Basil), Sea Salt, Organic Native Corn Starch.)
- 3 tbsp Belazu ezme paste (Sunflower oil, Grilled Peppers, Rehidrated Sun-dried tomato (Contains salt), Pomegranate Molasses, Tomato paste, Lemon juice, Salt, Garlic puree, Green chilli peppers (contains salt and traces of preservatives: acetic acid, sodium metabisulphite) sulphites max 100ppm, Grape vinegar (Sulphites max 30ppm), Dried onions, Sumac, Red Pepper Flakes, Dried Parsley, Dried Mint, Black pepper)
- 1 cucumber
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 1 courgette
- 200g baby tomatoes
- 2 roasted red pepper (Red Peppers, Water, Salt, Acidity Regulator (Citric Acid))
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 601
Protein: 18g
Carbs: 57g
Fat: 32g
Tomato Beans, Golden Quinoa & Muhammara
Muhammara – a spicy dip made from walnuts, roasted peppers and pomegranate molasses – makes a top-notch side for dinner. Think warm simmered butter beans with juicy tomatoes and vibrant ezme paste. Cucumber-studded British quinoa. Get the kids involved with the prep!
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Cooking Instructions
- Boil a half-full kettle. Dissolve the stock cube in a jug with 100ml boiling water. Dice the courgette into 2cm cubes. Halve the tomatoes. Roughly chop the olives. Drain and rinse the beans.
- Make the tomato beans; heat a large frying pan with 1 tbsp oil on medium-high heat. Add the courgette, tomatoes, olives, beans and two-thirds of the ezme paste. Cook for 5-7 mins, until softening.
- Make the muhammara; finely chop the walnuts (save a pinch for garnish) and roasted peppers and place in a bowl. Add the remaining ezme paste, half the molasses and 1 tbsp olive oil. Season with sea salt and black pepper and mix.
- Roughly chop the parsley. Dice the cucumber into 1cm cubes.
- Heat a medium saucepan on medium heat. Add the quinoa and stock and cook for 2-3 mins, until piping hot. Remove from the heat and stir in the cucumber, parsley and remaining molasses. Season with sea salt and black pepper.
- Serve the muhammara garnished with the remaining walnuts. Enjoy alongside the warm beans and quinoa.
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