Butter Bean Mash Recipes

BUTTER BEAN MASH

Steps:

• Gently fry the onion, garlic and rosemary in the oil until the onions are soft and cooked through.
• Add the butter beans to the pan, stir and heat through.
• Drizzle with lemon juice and stir in the zest.
• Mash the beans manually. Alternatively, pour half the mixture into a food processor and blend until smooth, stirring in the remaining butterbean mixture.
• Serve immediately.

CREAMY LEMON & GARLIC BUTTER BEAN MASH

Steps:

• Add 1 tbsp of dairy-free butter and the garlic to a pan, and gently fry.
• Add in butter beans and cook for 10 mins till softened. Now add in the almond milk, the remaining 1 tbsp of dairy-free butter, lemon juice, salt and pepper, then mash.

HERBY SAUSAGES WITH BUTTER BEAN MASH

Steps:

• Heat grill to high. Brush 1 tbsp oil over the sausages, and grill on a tray for 20 mins, turning regularly.
• Meanwhile, heat the rest of the oil in a saucepan over a low heat. Add most of the spring onion and cook for 5 mins until softened. Add the beans, garlic, and lemon zest and juice, cook for a few mins more, then gently mash with a potato masher to get a thick, creamy consistency. Season and cook for 5 mins more until warmed through. Scatter over the remaining spring onion and serve with the sausages and wilted greens.

BEAN MASH

Steps:

• Drain the beans and rinse under cold water.
• In a pan, add the olive oil and heat it up on a low to medium heat.
• Peel and chop the onion, and fry it until golden.
• Add the peeled and chopped garlic, and fry for a further 30 seconds, then add the beans, salt, pepper, paprika and water.
• Leave to simmer for 1 minute, then add everything to a blender.
• Blitz everything in a food processor until you get a smooth paste.
• Transfer to a bowl and decorate with rosemary.
• Serve warm or cold.

PEPPERED LAMB & MINTY BUTTER BEAN MASH

Steps:

• Put the butter beans, 4 tbsp of the oil, the garlic and 3 tbsp of water into a pan and heat through. Smash the beans with a potato masher until you have a rough mash, stir in the lemon juice and mint, season to taste and keep warm.
• Season each lamb steak with the black pepper and a sprinkling of salt. Heat the remaining oil in a large frying pan until really hot. Add the lamb steaks and cook for 3 minutes on each side for pink meat or until cooked to your liking. Spoon the mash onto four warm serving plates and top each with a lamb steak. Quickly stir half a cup of water into the lamb pan, boil to make a sauce and spoon over the lamb. Add a handful of watercress to each plate and serve.