This recipe is just too easy. If you have any roast carrots, butternut pumpkin or sweet potato left over in the fridge, feel free to throw about half a cup of that roasted goodness in here too.
- 2 tins butterbeans, drained
- 1/4 cup cream or milk or use stock if you want to omit dairy
- 1 clove garlic, crushed
- 1/4 teaspoon turmeric
- 1/4 vegie or chicken stock cube to taste.
Place all ingredients in a large saucepan and heat over a really low heat, stirring regularly for about 10 minutes until wonderfully hot.
Once the beans are heated through, simply mash with the metal head of a stick blender or place in a food processor once cooled slightly.
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Either process completely, or leave slightly chunky for a more rustic mash.
Feel free to add some hot water to make this puree thinner if you don’t want it as thick.
You can make this as thick or as thin as you like. And if you have leftovers, you can repurpose this as a sexy dip (drizzle with olive oil, crushed pistachios and dukkah).
Serve chunky or as a puree.
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Note: You can change the flavour of these beans to suit or match your meal. These beans can take on multiple personalities so have fun.
- add a teaspoon of chopped rosemary if you are matching lamb
- add a teaspoon of grainy mustard or horseradish if you are matching beef or pork
- add a teaspoon of curry powder if you are serving this with a curry
- add smoked garlic and smoked paprika to match a Spanish theme.
This recipe is from Mel Alafaci’s new cookbook Culinary Quickies. You can listen to her chat with podcast host John Deeks here and for more information, visit www.chefmel.me or find her new book Culinary Quickies here.
Do you regularly use beans in dishes? What’s your favourite bean or bean recipe? Why not share your suggestions in the comments section below?