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Super Veg With Lemony Butter Bean Mash
This simple, seasonal recipe for super veg with lemony butter bean mash is perfect for low-waste living. The veggies are interchangeable, meaning you can make this anytime you have leftovers in the fridge to use up. Likewise the butter beans can be swapped for any white bean, they all turn into a beautifully smooth, creamy, nutrition-filled mash in no time.
👥 4 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
- ●blender
- ●bowl
📝 Preparation Steps
1
Warm 2 tablespoons of olive oil in a large frying pan set over medium heat; add the garlic and cook for 3–⏱️ 5 minutes until golden (watch carefully that the garlic doesn’t burn else it will taste bitter). Pour both the garlic and oil into a high-speed blender.
olive oil4 tablespoons
2
Add the butter beans, cumin, the lemon juice (save the zest for later), 1 teaspoon of salt and plenty of black pepper to the blender; blitz until smooth. You may need to add more olive oil or splash of water depending on what type of blender you’re using.
ground cumin1 teaspoonlemon1olive oil4 tablespoons
3
In a small bowl, mix together the lemon zest, coriander, almonds, chilli flakes (if using) and a pinch of salt; set aside.
lemon1
4
Set the frying pan back over medium–high heat — there should be enough residual oil in the pan, but you can add more as needed. Once hot, add the vegetables and a splash of water; cook for ⏱️ 5 minutes until just tender. Remove the pan from the heat and stir through the herby-almond mixture.
5
To serve, spoon the butter bean mash onto a large plate or serving platter and spread out using the back of the spoon. Pile on the vegetables, dress with a little more olive oil and add a pinch of sea salt flakes and black pepper. Serve immediately with fresh bread or toast.
olive oil4 tablespoons
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