Dr Mobeus
Lemon and Garlic Butter Bean Mash
Butter beans are one of the most underrated tinned ingredients in the supermarket. They are creamy, substantial and packed with protein and fibre. Mashed with garlic, lemon and olive oil they become something that tastes like it belongs in a Mediterranean restaurant, not a budget kitchen.
This mash works as a side for grilled sausages or fish, spread thickly on toast, or as a base for a baked egg. At 65p per portion it is cheaper than mashed potato and far more nutritious. The lemon cuts through the richness of the beans and olive oil beautifully.
Lemon and Garlic Butter Bean Mash
Ingredients
Method
- Heat 1 tablespoon of olive oil in a pan over medium heat. Add the minced garlic and cook for 1 minute until fragrant but not browned.
- Add the drained butter beans and thyme. Stir and cook for 2-3 minutes to warm through.
- Tip the beans into a bowl. Add the remaining olive oil, lemon zest, lemon juice, salt and pepper.
- Mash with a potato masher or fork until you get a rough, creamy texture. Add the warm water to loosen if needed.
- Taste and adjust seasoning. Top with chopped parsley if using.
- Serve warm as a side dish or on toast as a main.
Tips and Variations
Keep some texture – do not blend completely smooth. A rough mash is more satisfying. No butter beans? Cannellini beans work just as well. For a richer version, stir in a tablespoon of creme fraiche or soft cheese.
