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Creamy Gochujang Butterbeans and Tenderstem Broccoli

with Rice, Cheese and Crispy Onions
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
728 kcal
Protein
: 
22.3g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Soya
  • Milk
  • Egg
  • Cereals containing gluten
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Jasmine Rice

2 unit(s)

Garlic Clove

80 grams

Tenderstem® Broccoli

1 carton(s)

Butter Beans

30 grams

Tomato Puree

50 grams

Gochujang Paste

(Contains: Soya)

75 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

40 grams

Baby Spinach

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

½ tsp

Sugar

20 grams

Butter

Energy (kJ)3044 kJ
Energy (kcal)728 kcal
Fat28.8 g
of which saturates16.5 g
Carbohydrate90 g
of which sugars12.7 g
Dietary Fibre13.1 g
Protein22.3 g
Salt3.7 g
Potassium158.8 mg
Calcium19.2 mg
Iron0.4 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Sieve
•Kettle
•Large Saucepan
•Chopping Board
•Grater
•Knife
•Pan

Instructions

1

  1. Boil a half-full kettle.
  2. Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 12-13 mins. Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
  3. Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve. 

2

  1. In the meantime, peel and grate the garlic (or use a garlic press).
  2. Cut the Tenderstem® broccoli into thirds. 
  3. Drain and rinse the butter beans in a sieve.

3

  1. Heat a drizzle of oil in a medium frying pan on medium-high heat.
  2. Once the oil is hot, add the Tenderstem® and stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more. Season with salt and pepper.
  3. Add the garlic and tomato puree and cook for 1 min more.

4

  1. Add the butterbeans, gochujang paste, creme fraiche, vegetable stock paste, water and sugar for the sauce (see pantry for both amounts).
  2. Bring the sauce up to a boil and then lower to a simmer.
  3. Cook until thickened slightly, 3-4 mins. 

5

  1. Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
  2. Remove from the heat and stir in the butter (see pantry for amount) and cheese until melted.

6

  1. Share your rice between your serving bowls.
  2. Top with your creamy gochujang butter beans.
  3. Finish by sprinkling over the crispy onions.

Enjoy! 

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