Vegan Butter Bean Paella

Method

  • Preheat the oven to 180C/160C Fan/Gas 4. Pour the stock and wine into a large saucepan and stir in the saffron. Bring to a slow boil. Add the rice, reduce the heat and simmer for 15 minutes.
  • Keep an eye on the rice and don’t stir it too much. If it starts to boil dry, add more stock.
  • Meanwhile, heat a little oil in a large paella pan. Add the onion and peppers with a sprinkling of salt and cook over medium heat for 5 minutes, until beginning to soften. Add the garlic and spices and cook for another 10 minutes. Once the rice has absorbed most – but not all – of the liquid in the saucepan, transfer it to the paella pan. Stir to combine all of the ingredients, then mix in the tomatoes, green beans, tofu, butter beans. If the mixture seems too dry, add some more stock at this stage. Bake in the oven for 30 minutes.
  • Serve immediately in the paella pan, garnished with slices of lime, nutritional yeast and parsley.

Ingredients

  • 1.4 litres/2½ pints vegetable stock, plus extra if needed
  • 750ml/26fl oz dry white wine (optional – use additional stock if not using)
  • pinch saffron
  • 500g risotto rice
  • 2 tbsp Organic olive oil
  • 2 onions, finely chopped
  • 3 peppers (any colour), roughly chopped
  • 4 garlic cloves, crushed
  • 1 tsp cayenne pepper, or to taste
  • 1 tbsp Paprika
  • 8 small tomatoes, halved
  • 100g green beans, roughly chopped
  • 400g Biona Organic butter beans
  • 150g tofu , cut into small cubes or crumbled
  • salt and freshly ground black pepper
  • To Serve
  • 2 limes, sliced
  • pinch nutritional yeast (optional)
  • Fresh parsley

Vegan Butter Bean Paella


Prep time: 30
Cooking time: 60
Difficulty: Intermediate
Serves: 6
Vegan Butter Bean Paella

Description

This vegan butter bean paella is the perfect dish to see you into Spring. Made with Biona organic butter beans, it's a delicious meal that's full of protein and fibre, perfect for serving up to family and friends.

Ingredients

  • 1.4 litres/2½ pints vegetable stock, plus extra if needed
  • 750ml/26fl oz dry white wine (optional – use additional stock if not using)
  • pinch saffron
  • 500g risotto rice
  • 2 tbsp Organic olive oil
  • 2 onions, finely chopped
  • 3 peppers (any colour), roughly chopped
  • 4 garlic cloves, crushed
  • 1 tsp cayenne pepper, or to taste
  • 1 tbsp Paprika
  • 8 small tomatoes, halved
  • 100g green beans, roughly chopped
  • 400g Biona Organic butter beans
  • 150g tofu , cut into small cubes or crumbled
  • salt and freshly ground black pepper
  • To Serve
  • 2 limes, sliced
  • pinch nutritional yeast (optional)
  • Fresh parsley

Method

  • Preheat the oven to 180C/160C Fan/Gas 4. Pour the stock and wine into a large saucepan and stir in the saffron. Bring to a slow boil. Add the rice, reduce the heat and simmer for 15 minutes.
  • Keep an eye on the rice and don’t stir it too much. If it starts to boil dry, add more stock.
  • Meanwhile, heat a little oil in a large paella pan. Add the onion and peppers with a sprinkling of salt and cook over medium heat for 5 minutes, until beginning to soften. Add the garlic and spices and cook for another 10 minutes. Once the rice has absorbed most – but not all – of the liquid in the saucepan, transfer it to the paella pan. Stir to combine all of the ingredients, then mix in the tomatoes, green beans, tofu, butter beans. If the mixture seems too dry, add some more stock at this stage. Bake in the oven for 30 minutes.
  • Serve immediately in the paella pan, garnished with slices of lime, nutritional yeast and parsley.
  • This vegan butter bean paella is the perfect dish to see you into Spring. Made with Biona organic butter beans, it's a delicious meal that's full of protein and fibre, perfect for serving up to family and friends.
  • 1.4 litres/2½ pints vegetable stock, plus extra if needed
  • 750ml/26fl oz dry white wine (optional – use additional stock if not using)
  • pinch saffron
  • 500g risotto rice
  • 2 tbsp Organic olive oil
  • 2 onions, finely chopped
  • 3 peppers (any colour), roughly chopped
  • 4 garlic cloves, crushed
  • 1 tsp cayenne pepper, or to taste
  • 1 tbsp Paprika
  • 8 small tomatoes, halved
  • 100g green beans, roughly chopped
  • 400g Biona Organic butter beans
  • 150g tofu , cut into small cubes or crumbled
  • salt and freshly ground black pepper
  • To Serve
  • 2 limes, sliced
  • pinch nutritional yeast (optional)
  • Fresh parsley

Method

  • Preheat the oven to 180C/160C Fan/Gas 4. Pour the stock and wine into a large saucepan and stir in the saffron. Bring to a slow boil. Add the rice, reduce the heat and simmer for 15 minutes.
  • Keep an eye on the rice and don’t stir it too much. If it starts to boil dry, add more stock.
  • Meanwhile, heat a little oil in a large paella pan. Add the onion and peppers with a sprinkling of salt and cook over medium heat for 5 minutes, until beginning to soften. Add the garlic and spices and cook for another 10 minutes. Once the rice has absorbed most – but not all – of the liquid in the saucepan, transfer it to the paella pan. Stir to combine all of the ingredients, then mix in the tomatoes, green beans, tofu, butter beans. If the mixture seems too dry, add some more stock at this stage. Bake in the oven for 30 minutes.
  • Serve immediately in the paella pan, garnished with slices of lime, nutritional yeast and parsley.

Products Used