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Dinner recipe

Smoky Butter Bean Pepper Rice with Lime and Coriander

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A vegan dinner of butter beans, red peppers, tomatoes, spinach, coriander, lime, smoked paprika and basmati rice.

Start planningStart cookingIngredients
50 min455 kcal4 base servingsDinnerVeganGluten FreeOne PanFamily Friendly
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: butter beans, red peppers, basmati rice, smoked paprika

Dietary fit: Vegetarian, Vegan, Dairy-free, Gluten-free

Serving tip: Cool rice promptly in shallow portions, ideally within 1 hour, and refrigerate at 0–5°C. Use within 24 hours or an earlier ingredient use-by limit. Reheat only once until steaming hot throughout. Transport chilled with an ice pack. Repeat complete batches for larger households; sequential batches add the stated cooking time.

Smoky Butter Bean Pepper Rice plated and ready to serve.

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Ingredients

What you need

  • 2 × 400 g tins butter beans
  • 300g basmati rice
  • 2 red peppers
  • 1 onion
  • 3 cloves garlic
  • 1 × 400 g tin chopped tomatoes
  • 2 tbsp tomato puree
  • 160g baby spinach
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 lime
  • 15g fresh coriander
  • 1 tbsp olive oil
  • 600ml water

You'll also need

knife and chopping board, grater, measuring jug and scales, sieve, 4l mixing bowl, 3l rice saucepan with lid, 3l sauté pan

Method

Step by step

Up to 8 clear steps
  1. Smoky Butter Bean Pepper Rice cooking step 1: Prepare the vegetables.
    Step 1

    Prepare the vegetables

    For more than four servings, divide all ingredients between separate four-serving batches before starting; use each batch’s share of the displayed total amounts in its own equipment. Dice the red peppers and onion, grate the garlic, drain and rinse the butter beans, chop the coriander, and rinse the basmati rice in a sieve until the water runs mostly clear.

    12 min
  2. Smoky Butter Bean Pepper Rice cooking step 2: Cook the rice.
    Step 2

    Cook the rice

    Put the rinsed basmati rice and all the measured water into a 3l lidded saucepan. Bring to the boil, cover and simmer gently for 10–12 minutes until tender, following a longer packet time if needed. Remove from the heat and rest covered for 3 minutes.

    18 min
  3. Smoky Butter Bean Pepper Rice cooking step 3: Soften the base.
    Step 3

    Soften the base

    Meanwhile heat the olive oil in a wide pan over a medium heat. Cook the onion and red peppers for 7 to 8 minutes until softened and lightly golden at the edges.

    8 min
  4. Smoky Butter Bean Pepper Rice cooking step 4: Build the sauce.
    Step 4

    Build the sauce

    Stir all garlic, smoked paprika, cumin and tomato puree into the softened onion and peppers for 1 minute. Add all chopped tomatoes and drained cooked butter beans. Simmer gently for 12–15 minutes, stirring, until the peppers are tender and the sauce coats the beans.

    11 min
  5. Smoky Butter Bean Pepper Rice cooking step 5: Wilt and brighten.
    Step 5

    Wilt and brighten

    Fold the spinach into the bean pan for 2 minutes until just wilted. Squeeze in half the lime and stir through half the coriander.

    3 min
  6. Smoky Butter Bean Pepper Rice cooking step 6: Serve with rice.
    Step 6

    Serve with rice

    Fluff the rice with a fork, divide it between bowls, spoon over the smoky butter beans, and finish with the remaining coriander and lime wedges.

    3 min