Butter bean mash

Butter bean mash

By
From
Leiths How to Cook
Serves
4–6
Photographer
Peter Cassidy

This can be spooned onto bruschetta or served alongside lamb or fish.

Ingredients

Quantity Ingredient
2-3 garlic cloves
1 lemon
small bunch flat-leaf parsley
200-250ml olive oil
2 x 400 g tins butter beans
salt
freshly ground black pepper

Method

  1. Peel and crush the garlic, finely grate the zest of the lemon and coarsely chop the parsley.
  2. Warm 150 ml of the olive oil in a medium saucepan and add the garlic.
  3. Drain the beans and rinse well under cold running water.
  4. Add the beans to the pan and warm through. As they are warming, crush them with the back of a spoon or a fork, until smooth or left a little coarse, whichever you prefer.
  5. Add enough of the remaining olive oil to thin the bean mash; a little warm water can also be added. Add lemon zest to taste, season with salt and pepper and stir in the parsley.
Tags:
Leiths School of food and wine
cookery course
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