1 large (400g) tin of drained butter beans
2 cloves of sliced garlic
250 ml vegetable stock
3 tbs of olive oil
1 tsp French Dijon mustard
salt & freshly ground pepper
Place the beans into a large saucepan with the garlic. Add the stock and bring to the
boil. Reduce the heat and gently simmer for approx 5 mins.
Drain the beans and reserve the stock.
Put the mustard and oil into a large bowl and stir. Add the beans and garlic and mash with
a potato masher adding a little salt and pepper and extra stock if the mash is too thick.
Tip : This mash is ideal as a side dish with nut roast, veggie burgers, vegan sausages or wilted spinach.
You can also add 1 tbs of non dairy cream for extra creaminess.
2 cloves of sliced garlic
250 ml vegetable stock
3 tbs of olive oil
1 tsp French Dijon mustard
salt & freshly ground pepper
Place the beans into a large saucepan with the garlic. Add the stock and bring to the
boil. Reduce the heat and gently simmer for approx 5 mins.
Drain the beans and reserve the stock.
Put the mustard and oil into a large bowl and stir. Add the beans and garlic and mash with
a potato masher adding a little salt and pepper and extra stock if the mash is too thick.
Tip : This mash is ideal as a side dish with nut roast, veggie burgers, vegan sausages or wilted spinach.
You can also add 1 tbs of non dairy cream for extra creaminess.