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.
Butter bean stew with roasted roots
Butter beans are having a moment in the spotlight – and it’s not surprising when they’re such a good source of protein and fibre (so they’re super filling), and have a deliciously creamy texture. Here they’re the star of a herby stew with tomatoes, pepper and carrot, served with roasted parsnip and potatoes. Bean me up, Scotty!
Plants 7
SWK: Source of protein
SWK: High fibre
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley
- 300g potatoes
- 1 parsnip
- 1 onion
- 2 carrot
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 1 pepper
- 2 garlic clove
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 400g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
Nutritional Information
Calories: 482
Protein: 17g
Carbs: 90g
Fat: 4.6g
Ingredients
- 600g potatoes
- 2 parsnip
- 2 onion
- 3 carrot
- 2 pepper
- 4 garlic clove
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 4 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 400g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 439
Protein: 16g
Carbs: 82g
Fat: 4.2g
Butter bean stew with roasted roots
Butter beans are having a moment in the spotlight – and it’s not surprising when they’re such a good source of protein and fibre (so they’re super filling), and have a deliciously creamy texture. Here they’re the star of a herby stew with tomatoes, pepper and carrot, served with roasted parsnip and potatoes. Bean me up, Scotty!
Cook time:
35 mins
Cuisine:
British
Food group:
Vegan
Allergens: Celery
Cooking Instructions
Roast the spuds & ʼsnips
- Heat your oven to 200ºC/fan 180ºC/gas 6/air fryer 170ºC. Quarter the potatoes, and slice each parsnip lengthways into 8 wedges.
- Put the potatoes and parsnips on a baking tray lined with baking paper (or into the air-fryer basket), spritz with cooking spray and lightly season. Roast for 25-30 mins (air-fry for 20-22 mins).
Ace the base!
- Meanwhile, peel and finely dice the onions, and dice the carrots into 1cm cubes. Deseed the peppers and dice into 1cm squares, then peel and crush the garlic.
Start the stew
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions and carrots for 6 mins.
- Add the peppers and garlic and cook for 2 mins.
Sort that sauce
- Drain and rinse the beans.
- Add the paprika blend and tomato paste to the pan and cook for 1 min.
- Tip in the beans and chopped tomatoes. Crumble in half the stock cube (all of it for 4 portions) and pour in 250ml boiled water (400ml for 4 portions). Stir well and simmer for 5 mins until the sauce has thickened.
Finish & serve
- Finely chop the parsley and add half to the stew.
- Serve the stew topped with the roast veg and remaining parsley.