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
-
250g cooked short grain brown rice (use half)(Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 1 onion (use half)
-
1 tbsp sun-dried tomato paste (use half)(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 pepper (use half)
- 2 tsp smoked paprika (use half)
-
230g butter beans (use half)(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 110g baby tomatoes (use half)
- 1 unwaxed lemon (use half)
- 3 garlic clove
- 160g green beans (use half)
-
10g vegetable stock powder (use half)(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
-
30g pitted green olives (use half)(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 93Kcal | 581Kcal |
| 391kJ | 2432kJ | |
| Fat | 2.9g | 18g |
| of which saturates | 0.4g | 2.3g |
| Carbohydrates | 14g | 87g |
| of which sugars | 2.6g | 16g |
| Protein | 3.0g | 19g |
| Salt | 0.49g | 3.1g |
| Fibre | 3.4g | 21g |
Ingredients
Ingredients
- 1 onion
-
1 tbsp sun-dried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 tsp smoked paprika
-
30g pitted green olives(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
-
250g cooked short grain brown rice(Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
-
230g butter beans(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 unwaxed lemon
-
10g vegetable stock powder(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 160g green beans
- 110g baby tomatoes
- 1 pepper
- 3 garlic clove
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 93Kcal | 573Kcal |
| 391kJ | 2398kJ | |
| Fat | 2.9g | 18g |
| of which saturates | 0.4g | 2.3g |
| Carbohydrates | 14g | 85g |
| of which sugars | 2.6g | 16g |
| Protein | 3.0g | 18g |
| Salt | 0.5g | 3.0g |
| Fibre | 3.4g | 21g |
Vegan
2/3 daily fibre
5 of 5 a day
Low sat fat
Butter Bean Paella with Brown Rice, Green Beans & Olives
Say hola to our vegan twist on the Spanish classic. Sizzle shallots, juicy peppers and green beans with smoky paprika. Stir in chunky butterbeans, rice and stock. Top with parsley and a lemon wegde for extra sunshine.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large frying pan, a sieve, a measuring jug & a grater
Start the prep
- Finely dice the onion. Finely chop or crush the garlic. Thinly slice the pepper. Halve the tomatoes. Trim and halve the green beans
Soften the veg
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 3-4 mins, until softened
- Add the garlic, sundried tomato paste, paprika, tomatoes and green beans. Cook for 2-3 mins. Season with salt and pepper
Finish the prep
- Meanwhile, drain and rinse the butter beans. Roughly slice the olives. Zest and quarter the lemon
Build the paella
- Add the butter beans, rice, stock powder and 100ml hot water (50ml for 1 person) to the pan
- Break up the rice with a wooden spoon. Simmer for 3-5 mins, until the rice is piping hot and the liquid has evaporated
- Stir in the olives, lemon zest and juice from 1 lemon wedge. Season with salt and pepper
Plate up
- Share the paella between bowls. Garnish with the remaining lemon wedges
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