Butter bean mash is an excellent protein-packed substitute to regular potato mash and is rich in iron, zinc and magnesium.
Serves: 2 | Cook Time: 25 mins | Calories: 466 | Type: Gluten-Free | Macros P: 19g / C: 35g / F: 28g
- 240g butter beans (drained)
- 2 tsp wholegrain mustard (mustard)
- 80g kale
- 2 garlic cloves
- 1 red onion
- 200g wild mushrooms
- 2 tsp balsamic vinegar (sulphites)
- 30g pine nuts
- Fresh thyme
Already in your kitchen
- Sea salt & black pepper
- Coconut oil / olive oil
At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.
- Preheat the oven to 180C / gas mark 4 and boil a kettle.
- Finely chop or crush the garlic. Finely slice the onion. Trim the end of the stalks of the mushrooms and cut any large mushrooms in half. Roughly chop the kale, removing the tough stalks.
- Heat a saucepan with 1 tbsp oil on a medium heat and fry the garlic for 1 min, then add the onion for 5 mins.
- Then add the mushrooms to the pan and cook for 3 mins until the mushrooms have softened, then add the balsamic vinegar and leaves from the thyme. Cook for a further 3 mins and season with sea salt and black pepper.
- Meanwhile, drain the butter beans. Add the beans to a saucepan with 100ml boiling water and a pinch of sea salt. Simmer for 5 mins, then mash with a potato masher. Stir in the wholegrain mustard.
- Place the kale in a bowl with 1 tbsp oil, spread out onto a baking tray and place in the oven for 5 mins until turning crispy and golden.
- To serve, spoon the butterbean mash onto two warm plates alongside the garlic mushrooms and sprinkle over the pine nuts. Serve with the kale crisps.