Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A silky, garlicky mash of butter beans, butter and lemon that makes a lovely bed for roasts and stews.
Side dish. Good with lamb shanks, roast chicken or pan-fried salmon. Find a main
Equipment: Medium saucepan, potato masher or stick blender
Measures and names
Ingredients
- 2 400 g tins butter beans (lima beans), drained and rinsed
- 25 g butter
- 1 tbsp olive oil
- 3 garlic cloves, crushed
- 1/2 lemon, juice only
- 1 tbsp flat-leaf parsley, chopped
- Salt and black pepper
Method
- Melt the butter with the olive oil in a saucepan over a low heat. Add the garlic and cook gently for 2 minutes until soft and fragrant.
- Add the beans and 4 tbsp water and heat through for 5 minutes, stirring.
- Mash with a potato masher or blitz with a stick blender until smooth, adding a splash more water if needed.
- Stir in the lemon juice and parsley and season well with salt and pepper.
Swaps and tips
Use 2 extra tbsp of olive oil instead of butter to make it dairy free. The mash keeps for 3 days in the fridge; reheat gently with a splash of water.
Easy variations
- Stir in a spoonful of crème fraîche
- Add a pinch of chilli flakes
- Blend in a handful of spinach
- Swap butter beans for cannellini beans
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 5 g | 10 g | 4 g | 6 g | 120 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
