Vegan Butter Bean Paella

Serves: 6 Prep: 30_minutes Cook: 1_hours


This vegan butter bean paella is the perfect dish to see you into Spring. Made with our 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 Biona Organic risotto rice

2 tbsp Biona 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 Biona Organic tofu, cut into small cubes or crumbled

salt and freshly ground black pepper


To Serve

2 limes, sliced

pinch nutritional yeast (optional)

Fresh parsley


  1. 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.
  2. 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.
  3. Serve immediately in the paella pan, garnished with slices of lime, nutritional yeast and a parsley. 

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