Butterbean and Cashew Mash

Sue Maxen, Tester and Taster

Butter bean mash makes a great alternative to potatoes also adding more fibre and protein to a meal if needed.  The cashews add extra protein and texture to the mixture.  It’s very versatile you can add other vegetables to the mash to make delicious accompaniment to many dishes.

Testers and Tasters Feedback

“I really enjoyed this with added greens and leeks.”

“Really good replacement for potatoes or other starchy vegetables, very tasty.”

“I wasn’t sure about this at first but now it’s a staple in place of potatoes.”

Photo

Sue Maxen, Tester and Taster

Serves   2                           

Plants:  5

Preparation:                  5-15 minutes       Cooking: 5-15 minutes

GF       V         NF Option    DF

Swaps

NF: leave out the cashews

Butter Beans: use any light beans eg cannellini, barlotti, flageolet.  Darker coloured beans would work as well but give a different appearance and earthier flavour. 

Herbs and Spices: this works well with any fresh, frozen or dried herbs that match the meal you are serving it with eg: garlic, rosemary, sage; or a more spicy version with cumin, coriander fresh and dried and chilli or harissa paste.

Options

Add other vegetables to the mixture:

·       peas

·       chopped cabbage

·       Cavolo Nero or other kale

·       leeks

·       mushrooms

Ingredients

2 tsp Extra Virgin Olive Oil (EVOO) or Cold Pressed Sunflower Oil

1 leek finely chopped

240g cooked butter beans reserving a little of the water to loosen the mixture if required

75g raw cashews soaked for 2-4 hrs

½ tsp gluten free miso paste

1 clove of garlic

2 tsp of herbs or spices of your choice or to taste

Salt and pepper to taste

Method

1. Warm the EVOO in a frying pan and add the leek and cook until translucent.  Add any other vegetables that you are using that need cooking.

2. Drain the cashews and with a stick blender or food processor blend them until smooth.

3. In a bowl gently crush the butter beans with a fork – I like to leave some texture and not completely mash them but its personal taste.

4. Stir in the cashews to the butter beans and mix well.

5. Add the butter beans and cashews, herbs, salt and pepper.  Warm through and stir in the gluten free miso when the beans are hot.

6. Add some of the reserved bean liquid to keep the mash moist and ensure it doesn’t go dry.

7. Taste and check seasoning before serving.