Butter Bean Puree
- Carole
- Feb 3, 2019
- 1 min read
Butter bean puree makes a high protein alternative to mashed potato, and goes really well with rich tomato-ey casseroles or roast meats.
Soak a quantity of dried butter beans in a bowl of water either overnight or first thing in the morning. Cover the beans with twice their volume in water.
After soaking, put the beans in the basket in a pressure cooker, ensure they are covered with water, bring up to high pressure and cook for 10 minutes. Drain the cooking water off and reserve.
Put the cooked beans in a large bowl with a clove of garlic, a slosh of olive oil, lots of black pepper and salt to taste. Blend until smooth with a stick blender to the texture of mashed potato. If the mixture is a bit stiff, add a little of the cooking water. Serve and enjoy!
Notes:
If you don't want the faff of soaking and cooking beans from scratch, use 1-2 tins of butter beans instead. Heat the beans through in a saucepan, and then drain and add the other ingredients as described above.
If you find your puree is too sloppy, you can put the mixture in a saucepan and boil it down to the required thickness, but you will need to keep stirring to prevent sticking.
If you add a little extra oil and cooking water, the puree makes a lovely dip. Garnish with parsley.
Any leftover puree can be added to a soup or a casserole and adds a lovely richness.
Leftover bean cooking water can be added to soups or casseroles, or used as the liquid when making bread.