I first found this recipe in a Mindful Chef box. Butter bean mash wasn’t something I’d made previously, but it’s a great alternative to regular potato mash. Much healthier too. Butter beans naturally create a creamy texture when mashed down, so there’s no need to add butter or milk.
Served alongside a vegetabl tomato ragu, this dish makes a healthy alternative to what could otherwise be a very indulgent dish.
Vegan Tomato Ragu with Butter Bean Mash Recipe:
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)