Step 1In a medium bowl mix the flour, 1tsp smoked paprika and a pinch of salt. Add the butterbeans and stir to coat. Heat 2tbsp oil in a large frying pan (that has a lid) over medium heat and fry the butterbeans until they begin to crisp, about 5min. Remove to a plate and set aside.
Step 2Add remaining oil to pan and cook onion until tender, about 5min. Add garlic, Quorn, rice and remaining paprika; fry 1min. Stir in tomatoes, stock and saffron and bring to the boil. Reduce heat to low and simmer for 15min, stirring occasionally.
Step 3Meanwhile bring a separate small pan of water to the boil and cook the green beans for 2-3min until almost tender. Drain.
Step 4Add green beans to the rice pan after the 15min, cover with the lid and simmer for 5min until rice and beans are tender. Stir in the butterbeans and olives. Recover pan with the lid and remove from the heat. Set aside for 5min. Garnish with parsley and serve with lemon wedges to squeeze over.
Per serving:
Calories: 374
Total fat: 9g
Saturates: 1g
Carbs: 57g
Total sugars: 7g
Protein: 12g
Fibre: 9g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
