24 April, 2016
Butter bean mash with garlic, rosemary and chives
This vegan butter bean mash with garlic, rosemary and chives makes a delicious side dish that is packed with protein and fibre and is low in fat. It is also a great alternative to the mashed potatoes, although, l must say, it is hard to choose between the two of them, as l like them both very much.
With the Orthodox Easter coming up next Sunday, this mash is an excellent choice if you would like to fast during the Holy Week. As you might know already, the Orthodox fasting is pretty strict when it comes to what food is allowed, so any meat or meat products, eggs and diary products are forbidden. Many people will choose to fast during the Holy Week, and some would have already been fasting right from the beginning of Lent.
Whether you fast or not, butter bean mash is a healthy side dish that will impress even those who are not so keen on beans. The wonderful trio of garlic, rosemary and chives simply transform this dish, making it so flavourful that is very hard to believe it is vegan. As you might know, l love garlic and l get overly excited when l cook with it and tend to use a lot. My partner would often joke saying that l had another garlic moment. You can use less, if you are not a garlic fan. Do have a try!
This vegan butter bean mash with garlic, rosemary and chives makes a delicious side dish that is packed with protein and fibre and is low in fat.
- 1 tin butter beans (400 g)
- 2 sprigs rosemary
- 4 garlic cloves
- 4 tbsp chopped chives
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp tomato puree
- 2 tbsp olive oil
Drain the beans and rinse under cold water.
In a pan, add the olive oil and heat it up on a low to medium heat.
Use a garlic presser to mash the garlic, and add it to the pan together with 1 sprig of rosemary and tomato purée.
Stir for a few seconds, then in go the beans and continue to stir for about 5 minutes.
Remove the rosemary sprig, season the beans with salt and pepper.
Blitz everything in a food processor until you get a smooth paste.
Add the finely chopped chives, l prefer not to mash them, they give a nice texture if left chopped.
Transfer to a bowl and decorate with rosemary.
Serve chilled from the fridge.