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Garlic Prawn Butter Bean Tomato Stew with Rice

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Garlic prawns and butter beans in a smoky tomato-spinach stew, served with basmati rice and lemon-parsley.

Start planningStart cookingIngredients
60 min500 kcal4 base servingsDinnerPescatarianGluten FreeStew
ContainsShellfish, Fish
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Recipe and nutrition estimates

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Focus ingredients: king prawns, butter beans, chopped tomatoes, basmati rice

Dietary fit: Pescatarian, Gluten-free, Dairy-free

Serving tip: Use fresh chilled prawns or thaw fully in the fridge following the packet before cooking; thawing is not included in the stated meal time. Cool cooked portions promptly and refrigerate at 0–5°C, ideally within 1hour for rice or rice noodles and within 1–2hours otherwise. Use within 24hours or an earlier product limit and reheat once only until steaming hot throughout; follow any packet restriction.

Garlic Prawn Butter Bean Stew with Tomato Rice plated and ready to serve.

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Ingredients

What you need

  • 320g king prawns
  • 2 × 400 g tins butter beans
  • 1 × 400 g tin chopped tomatoes
  • 300g basmati rice
  • 160g baby spinach
  • 150g onion
  • 4 cloves garlic
  • 1 lemon
  • 30g fresh parsley
  • 15ml olive oil
  • 2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 850ml water

You'll also need

30cm 5l deep saute pan, 2l lidded rice saucepan, colander, scales, measuring jug, knife, board and grater

Method

Step by step

Up to 8 clear steps
  1. Garlic Prawn Butter Bean Stew with Tomato Rice cooking step 1: Prepare the stew.
    Step 1

    Prepare ingredients

    For more than four servings, repeat batches of no more than four, dividing displayed ingredients and measured method totals between batches. Keep pan sizes and per-batch times fixed; allow extra elapsed time. Use fully thawed raw prawns, pat dry and keep chilled until cooking. Finely dice onion, crush garlic, drain and rinse butter beans, and chop spinach and parsley. Measure 2g lemon zest and 30ml juice.

  2. Garlic Prawn Butter Bean Stew with Tomato Rice cooking step 2: Cook the rice.
    Step 2

    Soften onion

    Heat all 15ml olive oil in the 30cm 5l pan over medium heat. Cook all onion 8–10 minutes, stirring, until softened.

    10 min
  3. Garlic Prawn Butter Bean Stew with Tomato Rice cooking step 3: Soften the base.
    Step 3

    Simmer tomato sauce

    Stir in all garlic, smoked paprika and black pepper for 1 minute. Add all chopped tomatoes including juice, 150ml water and half the lemon zest. Simmer uncovered 10–12 minutes until slightly thickened.

    13 min
  4. Garlic Prawn Butter Bean Stew with Tomato Rice cooking step 4: Build the tomato sauce.
    Step 4

    Cook rice

    While the tomato sauce simmers, rinse all dry rice and put in the 2l saucepan with 600ml water. Bring to the boil, cover and simmer gently 10–12 minutes, or follow the packet. Add boiling water from the measured 100ml contingency only if drying before tender; discard unused contingency. Drain excess water, cover off heat and rest 5 minutes while finishing the stew.

    12 min
  5. Garlic Prawn Butter Bean Stew with Tomato Rice cooking step 5: Simmer the beans.
    Step 5

    Warm the beans

    Add all drained butter beans and heat gently 4–5 minutes without boiling hard, stirring carefully.

    5 min
  6. Garlic Prawn Butter Bean Stew with Tomato Rice cooking step 6: Cook the prawns.
    Step 6

    Cook prawns and spinach

    Fold all spinach into the sauce and heat 2–3 minutes until wilted. Add all raw prawns and cook 3–4 minutes in the gently simmering sauce, stirring, until pink, firm and opaque through the thickest centres; cut the largest to check and continue cooking if any centre remains translucent.

    7 min
  7. Garlic Prawn Butter Bean Stew with Tomato Rice cooking step 7: Finish and serve.
    Step 7

    Finish and serve

    Take off the heat and stir in all 30ml lemon juice and half the parsley. Divide all stew and rice evenly between the intended servings. Scatter remaining parsley and lemon zest.