Butter beans are so soft and creamy – this is one of my favourite recipes for them – I often serve this instead of mashed potatoes.
This is one of my storecupboard recipes as I use tinned butter beans to make this.
Of course you can use dried beans, soaking and cooking them in your usual way.
2 tins of butter beans
1 large or 2 small onions
2-3 cloves of garlic
250ml of chicken or vegetable stock (can be from cubes or powder)
Butter for frying the onions.
Salt & pepper
Chopped chives or flat-leaved parsley to serve.
A deep, large frying pan is good for making this.
Chop the onion into small squares and fry gently in butter until they are soft and golden brown.
Chop the garlic and add this to the onions, stirr and heat for a minute.
Drain the beans from the tins and add these to the onions.
Cover with stock and simmer gently until the beans are soft.
Use a potato masher to mash the beans and onions.
Cook for a few minutes longer – cooking away an excess liquid.
You can put this into an oven proof dish into a low oven at this stage whilst you finish off the rest of the meal.
Garnish with chives or flat-leaved parsley to serve.
Serve instead of potatoes with meats or other cooked vegetable dishes.
Served here with pan fried pork loin and cooked red cabbage on
Royal Doulton – Tapestry – 1966 – 1988