Butter Bean Mash

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Mashed butter beans feel almost too good for how simple they are. Creamy, soft and subtly nutty, with a gentle richness that leans firmly into comfort food territory, whilst staying surprisingly fresh.

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Prep Time:7

Total Time:7

Course: Main Course, Side Dish

Cuisine: International

Keyword: butter bean mash, mashed butter beans, quick side, 10 minute meal, protein, side for meat, vegetarian side dish, comfort food

Servings: servings

Calories: 235kcal

Equipment

Potato masher or stick blender

Ingredients

2 cans 400g (15.5oz) butter beans, well drained
2 tablespoons olive oil, or butter
2 teaspoons minced garlic fresh, or garlic paste
1-2 teaspoons fresh rosemary, finely chopped or ½ teaspoon dried
2-4 tablespoons cream, milk or natural yoghurt enough to loosen to your liking
juice from ½ a lemon or to taste
zest from ½ a lemon or to taste
salt and pepper to taste
grated parmesan to taste

Instructions

Heat the olive oil or butter in a pan over low heat. Add the garlic and rosemary. Cook gently for 1–2 minutes, until fragrant (don’t let it brown).
2 tablespoons olive oil, or butter, 2 teaspoons minced garlic, 1-2 teaspoons fresh rosemary, finely chopped
Add the drained butter beans. Stir well and warm through for about 2 minutes.
2 cans 400g (15.5oz) butter beans, well drained
Mash with a potato masher for a chunkier texture or use a stick blender or food processor for smooth.
Add the cream, milk or yoghurt a spoonful at a time until it’s as soft as you like.
2-4 tablespoons cream, milk or natural yoghurt
Stir in the lemon zest and juice. Season generously with salt and pepper.
juice from ½ a lemon, zest from ½ a lemon, salt and pepper
Serve warm with a drizzle of olive oil or a knob of butter. Finish with a scatter of Parmesan, if using.
grated parmesan

Nutrition