Ingredients
What you need
- 2 tins butter beans
- 300g basmati rice
- 2 red peppers
Recipe
Cooking steps and ingredient details are being prepared.
Dinner recipe
A one-pan vegan dinner of butter beans, red peppers, tomatoes, spinach, coriander, lime, smoked paprika, and basmati rice.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
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.

Image: Shop Sorted generated asset
Ingredients
wide pan, lidded saucepan, sieve, knife, chopping board, grater
Method

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.

Put the rice in a lidded saucepan with 600ml water and a pinch of salt. Bring to a simmer, cover, cook for 10 minutes, then turn off the heat and leave covered for 8 minutes.

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.

Stir in the garlic, smoked paprika, cumin, and tomato puree for 1 minute. Add the chopped tomatoes and butter beans, then simmer for 8 to 10 minutes until thick and glossy.

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

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.