Butter Bean And Mustard Mash Recipes

BUTTER BEAN AND MUSTARD MASH

Butter Bean and Mustard Mash image

One of my very favourites. Great hot on granary toast or a jacket potato. Really warming on a cold night and an ideal alternative for those on a low Gi diet. From the food doctor Ian Marber.

Provided by PinkCherryBlossom

Categories Beans

Time 25m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

400 g butter beans, drained and rinsed
300 ml vegetable stock
2 tablespoons olive oil
1 teaspoon Dijon mustard
2 tablespoons chopped fresh parsley

Steps:

Place the beans in a heavy pan and add the stock.
Bring to boil and simmer for 20 minutes.
Drain and reserve the stock.
Mash the beans with the mustard and oil.
Stir in the parsley.
If the mash is too thick thin with some of the stock or more olive oil.

Nutrition Facts : Calories 264.4, Fat 14.2, SaturatedFat 2, Sodium 534.4, Carbohydrate 27.1, Fiber 7.4, Sugar 0.1, Protein 8.3

BAKED BUTTER BEANS WITH MUSTARD

Baked Butter Beans With Mustard image

Make and share this Baked Butter Beans With Mustard recipe from Food.com.

Provided by Concrete Gardener

Categories Beans

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

8 slices bacon
1 large onion, chopped
4 (16 ounce) cans butter beans, and rinsed and drained or 4 (16 ounce) cans great northern beans, rinsed and drained
1 (8 ounce) container sour cream
1/2 cup chicken broth
1 tablespoon all-purpose flour
1 tablespoon fresh rosemary
1 tablespoon Dijon mustard
1/4 teaspoon pepper
2 tablespoons chopped Italian parsley
2 teaspoons finely shredded lemon peel

Steps:

Preheat oven to 325. In skillet cook bacon over medium heat until crisp. Remove; drain on paper towels. Crumble, set aside. Drain skillet of all but 1 T of drippings. Cook onion in drippings over medium heat until tender. Transfer to large bowl. Add beans and all but 2 T of bacon; set aside.
In another bowl, whisk together sour cream, broth, flour, rosemary, mustard and pepper. Stir into bean mix. Transfer to 2-qt casserole. Bake, covered, 45 minutes, stirring once halfway through.
In bowl, combine remaining bacon, parsley, and lemon peel; sprinkle on beans just before serving.

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