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.
Chimichurri beans with roasted peppers
We’ve created a special Brazilian spice mix, tempero baiano, to give authentic chimichurri flavour to this hearty, beany stew. Protein-packed butter beans are cooked in a richly spiced sauce with roasted peppers and sweet potatoes, plus thereʼs a zingy rocket, tomato and red onion salad topping.
Plants 8
SWK: Source of protein
SWK: High fibre
Serving size
Ingredients
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 2 garlic clove
- 1 onion
- 1 pepper
- 1 tbsp tempero baiano-style blend (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 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)
- 40g rocket
- 1 chilli
- 1 handful of fresh flat-leaf parsley
- 1 sweet potato
- 1 pepper
- 2 tbsp red wine vinegar (red wine vinegar (100%))
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 377
Protein: 14g
Carbs: 72g
Fat: 3.6g
Ingredients
- 2 onion
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 4 garlic clove
- 2 tbsp tempero baiano-style blend (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 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)
- 80g rocket
- 2 pepper
- 2 sweet potato
- 2 x chilli
- 2 handful of fresh flat-leaf parsley
- 2 pepper
- 4 tbsp red wine vinegar (red wine vinegar (100%))
- 380g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 377
Protein: 14g
Carbs: 72g
Fat: 3.6g
Chimichurri beans with roasted peppers
We’ve created a special Brazilian spice mix, tempero baiano, to give authentic chimichurri flavour to this hearty, beany stew. Protein-packed butter beans are cooked in a richly spiced sauce with roasted peppers and sweet potatoes, plus thereʼs a zingy rocket, tomato and red onion salad topping.
Cook time:
30 mins
Cuisine:
South American
Food group:
Vegan
Allergens: Celery
Cooking Instructions
Get the veg in the oven
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Deseed and thinly slice the peppers, and cut the sweet potatoes into 2cm cubes.
- Put the peppers and sweet potatoes on a baking tray lined with baking paper, spritz with cooking spray and roast for 25 mins.
Simmer those beans
- Meanwhile, peel and finely dice the onions. Drain and rinse the beans, and peel and crush the garlic.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Fry half the onions and half the tomatoes for 5-7 mins.
- Add the beans, garlic and half the tempero baiano. Crumble in half the stock cube, pour in 150ml water and stir well (use all the stock and 250ml water for 4 portions). Simmer for 6-8 mins (8-10 mins for 4 portions) until the sauce reduces a little.
Mix the salad
- At the same, halve the remaining tomatoes and put them into a mixing bowl with the rocket and rest of the onions.
Make your chimichurri dressing
- Thinly slice the chillies (deseed for less heat), and finely chop the parsley.
- Put both (chilli to taste) into a small bowl with the remaining tempero baiano and the vinegar, then lightly season to taste with salt.
- Spoon 1 tbsp dressing (2 tbsp for 4 portions) over the salad and toss.
Plate up
- Stir the roasted peppers and sweet potatoes into the beans along with the remaining chimichurri dressing.
- Serve the chimichurri beans with the tomato, rocket and onion salad.