One-Pan Veggie & Butter Bean Orzo

Ingredients

  • 1 tablespoon olive oil (+ extra for drizzling)
  • 1 white onion
  • 1 small red onion
  • 3 cloves garlic
  • 1 red pepper
  • 1 teaspoon smoked paprika
  • 240 g canned butter beans
  • 300 g orzo
  • 400 ml hot vegetable stock
  • 1 x 400 ml tin coconut milk
  • 100 g frozen peas
  • 200 g cherry tomatoes
  • 20 g basil
  • 0.5 lemon
  • 1 pinch of sea salt & black pepper

Method

  1. Place a large saucepan on medium heat and add the olive oil and a generous sprinkling of salt. Once it’s warm, add the onions and cook for 5 minutes, until softened.
  2. Add the garlic and diced pepper and cook for a further 5 minutes, until the pepper starts to soften.
  3. Add the paprika and butter beans, cook for a minute or so before adding the orzo, stock and coconut milk. Bring to the boil, then turn the heat down to low, place the lid on the pan and simmer for 15 minutes, stirring it every 5 minutes or so.
  4. Add the peas and cherry tomatoes, stirring them through. Cook everything for a further 5 minutes, until the tomatoes soften and the peas are cooked. Then stir through the basil and lemon juice and season to taste.