Butter beans, mushrooms and wholegrain rice are brought together with Mediterranean herbs in a light tomato sauce. Earthy, savoury and full of colour, it's an easy dish that feels hearty without being heavy and works brilliantly as a simple midweek supper.
Adjust servings before adding ingredients to your shopping list. Cooking times are a guide and may need to be adjusted if you change the serving size.
4
servings
200gbrown rice
Bean and mushroom sauce
1tbspvegetable (rapeseed) oil
1onion, finely chopped
2clovesgarlic, finely chopped, grated or crushed
3cmpiece fresh root ginger, peeled and grated or finely chopped
1x 30 g bagfresh basil, stalks only, finely chopped. Reserve the leaves for later
1tspground cinnamon
250gmushrooms, roughly chopped into large chunks
2x 400 g canschopped tomatoes
2tsplemon juice
2x 400 g cansbutter beans, drained and rinsed
1x 30 g bagremaining fresh basil leaves, roughly torn
Method
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Cook the rice according to the pack instructions.
Mushroom and bean sauceMeanwhile, heat the oil in a large pan over a medium heat and cook the onions gently for 8-10 minutes until softened and translucent.
Stir in the garlic, ginger and finely chopped basil stalks and cook for 1 minute more.
Add the cinnamon and cook for a further minute, stirring continuously, until fragrant. Add the mushrooms and cook for 5 minutes , stirring occasionally, until softened.
Pour in the chopped tomatoes and lemon juice, bring to a gentle simmer and cook for 3-5 minutes.
Stir in the butter beans and continue simmering gently for 15 minutes until the sauce has thickened slightly and the mushrooms are tender. Remove from the heat and stir through the torn basil leaves.
Serve in bowls with the cooked rice.
SMART notes & tips
Whatever beans you have available will work well here.
Got some courgette, aubergine or extra mushrooms to use up? They can easily be added.
Nutrition per serving
Nutrient
Amount
% RI
Energy
1,949 kJ / 461 kcal
23%
Total Fat
5.7 g
8%
Saturated Fat
0.7 g
4%
Sugars
9.9 g
11%
Fibre
9.7 g
32%
Protein
36.0 g
72%
Salt
1.1 g
18%
%RI: Recommended Intake (RI) values are based on the daily needs of an average adult consuming 8400kJ/2000kcal. Fibre recommendations are based on the UK guideline intake of 30g fibre per day.
3cmpiece fresh root ginger, peeled and grated or finely chopped
1x 30 g bagfresh basil, stalks only, finely chopped. Reserve the leaves for later
1tspground cinnamon
250gmushrooms, roughly chopped into large chunks
2x 400 g canschopped tomatoes
2tsplemon juice
2x 400 g cansbutter beans, drained and rinsed
1x 30 g bagremaining fresh basil leaves, roughly torn
200gbrown rice
1
Cook the rice according to the pack instructions.
1tbspvegetable (rapeseed) oil
1onion, finely chopped
2
Mushroom and bean sauceMeanwhile, heat the oil in a large pan over a medium heat and cook the onions gently for 8-10 minutes until softened and translucent.
2clovesgarlic, finely chopped, grated or crushed
3cmpiece fresh root ginger, peeled and grated or finely chopped
1x 30 g bagfresh basil, stalks only, finely chopped. Reserve the leaves for later
3
Stir in the garlic, ginger and finely chopped basil stalks and cook for 1 minute more.
1tspground cinnamon
250gmushrooms, roughly chopped into large chunks
4
Add the cinnamon and cook for a further minute, stirring continuously, until fragrant. Add the mushrooms and cook for 5 minutes , stirring occasionally, until softened.
2x 400 g canschopped tomatoes
2tsplemon juice
5
Pour in the chopped tomatoes and lemon juice, bring to a gentle simmer and cook for 3-5 minutes.
2x 400 g cansbutter beans, drained and rinsed
1x 30 g bagremaining fresh basil leaves, roughly torn
6
Stir in the butter beans and continue simmering gently for 15 minutes until the sauce has thickened slightly and the mushrooms are tender. Remove from the heat and stir through the torn basil leaves.
