Red Pepper & Butter Bean Bada Boom

Red Pepper & Butter Bean Bada Boom

A spring pie with a sunny disposition, delicious with your version of a vegan Greek salad.

Easy recipeEasyLow fat, low sugar, diabetic friendly Freezable recipe
Add to favourites

Click on a star to rate this recipe! You must log in first.

Average rating 5 / 5. Vote count: 1

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

Cook time

Total time





  • 4 tbsp olive oil
  • 2 Ramiro peppers, sliced into rings
  • 2 red onions, cut into eighths
  • 3 garlic cloves, finely sliced
  • 6 small tomatoes, cut in half
  • 3 tbsp vegan plain yoghurt (sugar-free)
  • 400g can of butter beans or cannellini beans, drained
  • A small bunch of dill, chopped
  • A small bunch of mint, chopped
  • A small bunch of parsley, chopped
  • Sea salt and black pepper


  • ½ good quality ciabatta loaf (use GF alternative if necessary), whizzed into crumbs in a food processor
  • A few sprigs each of rosemary, thyme and parsley, finely chopped
  • 70g non-dairy ‘Parmesan’ cheese, freshly grated


  1. Preheat the oven to 180°C/350‚Ñâ/Gas Mark 4.
  2. Heat the olive oil in a pan, add the peppers and red onions and cook for about 5 minutes.
  3. Add the garlic and cook for another 4 or 5 minutes, until the vegetables are tender and lightly caramelized.
  4. Remove from the heat and transfer to a bowl.
  5. Stir in all the other filling ingredients and season to taste.
  6. Divide the mixture between 6 large ramekins or similar ovenproof dishes.
  7. Mix all the ingredients for the topping together.
  8. Sprinkle the topping over the pies and then bake for 15-20 minutes, until golden and bubbling.

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Smoky Baked Beans

Add to favourites
Of course baked beans on toast is a quick and easy vegan staple but they’re actually very quick and easy to make! Enjoy them as a main served with toast…

North African Squash & Bean Stew

Add to favourites
This is an absolutely delicious one-pot recipe that has become a big favourite at my house and in everyone else we know who has tried it. See the ingredients list…

Quick Vegan Cream of Watercress Soup

Add to favourites
A very nice variation on a traditional recipe. It is faster to make than usual because it is thickened with creamy, protein-rich white beans instead of potato. In addition, watercress…