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.
Sundried Tomato Butter Beans with Roast Potatoes & Pesto Tenderstem Broccoli
Creamy butter beans, chestnut mushrooms and sweet shallots. Simmer them all in a spoon-licking sauce of coconut milk and sundried tomato paste. Pair with crispy roast potatoes to soak up all the sauce. The show-stopping side? Tenderstem broccoli, drizzled in green pesto. Who said healthy eating is boring?
1/3 daily fibre
6 plants
Serving size
Ingredients
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 240g Tenderstem broccoli
- 200ml coconut milk (Coconut, Water)
- ½ tsp chilli flakes
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 200g baby tomatoes
- 240g chestnut mushrooms
- 2 shallot
- 4 garlic clove
- 4 large potatoes
Nutritional Information
Calories: 593
Protein: 18g
Carbs: 67g
Fat: 26g
Sundried Tomato Butter Beans with Roast Potatoes & Pesto Tenderstem Broccoli
Creamy butter beans, chestnut mushrooms and sweet shallots. Simmer them all in a spoon-licking sauce of coconut milk and sundried tomato paste. Pair with crispy roast potatoes to soak up all the sauce. The show-stopping side? Tenderstem broccoli, drizzled in green pesto. Who said healthy eating is boring?
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a sieve & a measuring jug
Get the potatoes on
- Halve the potatoes lengthways, then cut a criss-cross pattern on the cut side
- Place onto the lined baking tray, cut-side down, and toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 30-35 mins / air fryer 20-25 mins, until soft
Prep time
- Finely chop or crush the garlic. Finely dice the shallots. Thinly slice the mushrooms
- Halve the tomatoes. Drain and rinse the beans
Simmer simmer
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the mushrooms and cook for 4-5 mins, until browned. Season with salt and pepper
- Lower the heat and add the shallot, tomatoes and garlic. Cook for another 3-4 mins
- Stir in the beans, sundried tomato paste, coconut milk, chilli flakes (for those who'd like the heat) and 50ml water. Simmer for 8-10 mins, until thickened. Season with salt and pepper
Make the pesto broccoli
- Meanwhile, trim the broccoli
- In the final 10-12 mins of roasting / air fryer 5-7 mins, add the broccoli to the potato tray and coat with the pesto and 1 tsp oil. Roast for the remaining time, until soft and golden
Plate up
- Serve the roast potatoes onto plates, with the broccoli alongside. Spoon the butter beans over the potatoes
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