I’m currently reviewing health food-box, Mindful Chef. Last week I received a recipe card, and box of ingredients, for a vegan tomato ragu with butter bean mash. Both myself and Stew were so impressed with the dish, that I thought it deserved it’s own post on my blog. I’ve since made it a second time for my vegan friend, who also enjoyed it just as much as us.
I often add other ingredients such as mint and peas to mash potato, but I’d never thought to make mash from a different food entirely. This butter bean mash is made with simply butter beans and boiling water, plus salt and pepper for seasoning. It’s so easy to make and creates a beautifully smooth mash like consistency. Will definitely be using this in other meals!
Ingredients (serves 2):
- 1 red onion, diced
- 2 garlic cloves, crushed
- 200g courgette, sliced into half moons
- 120g chestnut mushrooms, sliced
- 200g passata
- 80g sundried tomatoes
- 30g pitted black olives
- 1 tsp dried basil
- 240g butter beans, drained
- 100ml boiling water
- 2 tbsp oil
- 40g spinach
- Heat 1 tbsp oil in a medium-sized pan on a medium heat. (I used a deep frying pan). Fry the onion and half of the garlic for 3 mins, until softened. Add the courgette and mushrooms and cook for a further 5 mins.
- Add the passata, sundried tomatoes, olives and dried basil to the pan. Season with sea salt and black pepper, stir well, turn the heat to low and simmer for 10 mins until the sauce has thickened. (Stir through the spinach in the final 2 mins).
- Meanwhile, heat 1 tbsp oil in another pan, add the remaining garlic and carefully fry for 1 min. Add the butter beans and 100ml boiling water. Stir and cook on a low heat for 5 mins until the beans have softened.
- Mash the butter beans, season with salt and pepper, and add more water if needed to make it nice and smooth.
- Serve by spooning the butter bean mash into a bowl, and topping with the ragu. (Add more spinach leaves and fresh basil if you wish)