Super Veg With Lemony Butter Bean Mash
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 4 tablespoons olive oil
- 4 cloves garlic
- 480g canned butter beans
- 1 heaped teaspoon ground cumin
- 1 lemon
- handful of coriander
- 2 handfuls of almonds
- pinch of dried red chilli flakes
- 14 oz quick-cook green vegetables
- pinch of flaky sea salt & black pepper
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Preparation
Step 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.
Step 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.
Step 3
In a small bowl, mix together the lemon zest, coriander, almonds, chilli flakes (if using) and a pinch of salt; set aside.
Step 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.
Step 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.
Step 6
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