Smoky butter beans & greens

Smoky butter beans & greens

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(22 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4
This reassuringly simple dish is packed full of wholesome, smoky flavours

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal321
  • fat11g
  • saturates1g
  • carbs51g
  • sugars3g
  • fibre5g
  • protein9g
  • salt0.67g
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  • 200g brown rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 3 tbsp extra virgin rapeseed or olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g spring greens or chard (trimmed weight), washed and roughly chopped
  • 3 garlic cloves, finely sliced
  • 400g can butter beans, rinsed and drained
  • ½ tsp cumin seed
  • 1 tsp smoked paprika
  • natural yogurt, to serve (optional)


  1. Rinse the rice in cold running water until it runs clear. Bring a large pan of water to the boil, cook the rice for 20-25 mins, then drain.

  2. Place a wide, lidded pan over a medium heat with 2 tbsp oil. Add the greens, salt and pepper and cook, with the lid on, stirring frequently, until the greens are lightly steamed and wilted, about 4-5 mins. Add the garlic and cook until fragrant, then add the butter beans and cook, stirring, until heated through. Add the remaining oil, then the cumin seeds and smoked paprika. Stir until evenly combined and serve over the cooked rice with a dollop of yogurt, if you like.

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Comments, questions and tips

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25th Oct, 2016
Really enjoyed this!
Brighton Girl
3rd Mar, 2015
This is a brilliant simple mid week vegan meal. Used standard paprika, swapped chard for kale and left out the yoghurt. Didn't find it was dry as other comments have warned of. Definitely not a show stopper but will definitely be having this quick and easy dinner again.
20th Jan, 2015
I love food and love eating a wide variety of flavours but this was unquestionably awful. It
30th Aug, 2014
We had it with bulghur instead of rice (didn't have any) and it was a very satisfying midweek lunch. Easy, simple and tasty: an absolute winner!
25th Aug, 2014
this was awful, really dry not really any flavour at all. Tried extra seasoning & lemon juice but to no avail. Ended up getting rid of it and settling for pesto pasta instead- not good!
11th Dec, 2012
Liked this. The smoked paprika is essential I think for a kind of smoky barbecue chilli effect. Found it in a big Tesco.
4th Dec, 2012
Tasted interesting -I used curley kale-but really dry-wouldn't do it again :(
15th Sep, 2012
I agree with Audreyjm, the smoked paprika is essential. If you can't find it in in your regular shops, try a deli or online shop, but be wary of paying over the odds. If you can get one of the good quality oak smoked Spanish brands that come in the little tins it really makes a big difference - I find the hot variety a little overwhelming, the sweet or bittersweet varieties work best for me.
14th Mar, 2012
Surpringly tasty given some of the other comments. I'd say you can't really substitute the smoked paprika with normal as the smoked paprika makes all the difference - I used the hot variety as I like it spicy. I made this almost exactly to the recipe, although with a bit more garlic, double the cumin and a smidgen more smoked paprika. I also had it with natural yoghurt and I'd recommend that, made a big difference too and really rounded out the meal. Definitely wouldn't say this serves four, but I made this amount serve 2 (but with half the rice) and it was actually quite filling. Recommended for a different midweek meal.
7th Sep, 2011
I wasn't too sure what this recipe was going to be like after reading all the previous comments, so doubled up the garlic and spices and added some lime juice and put some soy sauce on the table, and it was very tasty indeed! Very simple but full of flavour.


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