Butter bean purée:

Butter bean purée:

This lovely purée can be served instead of (and a change to) normal spud mash, and can be varied as spud mash – see the mash variations.

Prep:           10 mins.

Cooking:      65 mins.      

Course:        Accompaniment

Serves:        2    

Rating:         2:  Easy

Find:

  • Can of butter beans or uncooked butter beans from the market stall, or health shop.
  • Butter
  • Milk
  • Seasonings
  • Bowl
  • Saucepan
  • Potato masher/food processor

Method:

Method 1 – from dry beans:

  • Soak the butter beans overnight in lots of cold water, remembering that they will swell as they absorb the water – so use a big enough bowl to cope. Do not add salt to the water.  The next day, pour the water away and rinse the beans again. 
  • Boil the beans for an hour, drain and then mash in a big bowl with butter and milk.
  • Add plenty of ground black pepper, sea salt and a little dried parsley (no, you’ll need more than that of all of the above). Mash again.

It is very adaptable; you can add so many things to ring the changes, but whatever you do, the mash will still be lovely and smooth.

Method 2 – from canned butter beans (much easier):

Please note:  One can of butter beans does not go far at all.

Two cans may be necessary for two or more people, according to what you are serving it with.

  • Empty the can into a colander and drain.
  • Rinse and drain again.
  • Mash them in a big bowl with butter and milk.
  • Add plenty of ground black pepper, sea salt and a little dried parsley (no, you’ll need more than that of all of the above).
  • Mash again.

It is very adaptable; you can add so many things to ring the changes, but whatever you do, the mash will still be lovely and smooth.

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