Vegan Butter Bean Mash is a simple and high-protein side dish. It contains 10 grams of protein and 34 grams of carbohydrates. Another name for butter beans is lima beans, which are a kind of legume that is rich in protein, minerals, and dietary fiber. It blends the flavorful vegetable broth and acidic flavor of lemon juice with the inherent sweetness of butter beans. They are a wonderful complement to your dinner menu or a nutritious holiday meal. Consume the velvety texture of butter beans and nutty taste, all while keeping it vegan-friendly. You can create this easy and plant-based dish at home. Let’s start the recipe.
EQUIPMENT:
- Large Saucepan
- Food blender
- Small bowl
INGREDIENTS:
- Dairy-free butter 15 g
- Tinned butter beans 800 g
- Vegetable stock 150 ml
- Salt 1/4 tsp
- Chopped black pepper, or to taste
- Lemon juice 1 tsp
- Vegan cream 1 to 2 tbsp
INGREDIENT NOTES:
Tinned butterbeans:
- They are inexpensive and easily accessible, even it is available in small shops. You can add any sort of white bean, although haricot or cannellini are also suitable.
Vegetable stock:
- Use flavorful, vegan-friendly, and less salt stock.
Lemon juice:
- The addition of lemon juice to this creamy mash truly enhances its flavor and eliminates any beany flavor.
INSTRUCTIONS:
- Put the vegan butter in a big saucepan and heat it for 2 to 3 minutes until it melts.
- Next, open the butter beans tin and drain off its extra moisture.
- Now, pour the butter beans with black pepper, vegetable broth, and salt into a saucepan.
- Cover with a saucepan cap (lid) and cook it for six minutes over medium flame.
- Then, mix vegan cream and lemon juice in this pan.
- Blend it with a food blender to create a velvety and smooth thickness.
- You can add a little vegan cream, to make the puree more creamier and silk.
- Simmer it for an additional fifty to ninety seconds. The creamy butter bean mash is ready.
- Place this mash in a small bowl and top it with parsley or oregano.
- Serve and enjoy the dish.
VARIATIONS:
Whole-grain mustard:
- Dijon mustard can be switched with whole-grain mustard.
Fresh herbs:
- Add freshly crushed herbs such as basil, parsley, oregano, coriander, or other herbs.
Vegan cheese:
- Koko cheddar, Applewood smoked, or Violife works well.
Garlic:
- Roasted or ready-made garlic paste both are suitable for this mashed recipe.
UNIQUE SERVING SUGGESTIONS:
- You can serve the creamy and rich butter bean mash with different meal options, which are mentioned below.
- Creamy mushroom tempeh, Air fryer tofu, BBQ tempeh, and Thanksgiving tempeh go well with this side dish.
- Pair it with oven-roasted vegetables, homemade veggie nuggets, and fondant potatoes.
- Enjoy it with lentil balls, banana lentil muffins, garlic bread, or stuffed Portobello mushrooms.
TIPS:
- Increase or decrease the amount of vegetable stock to attain a thicker (dense) or silky mash.
- Adjust the lemon juice according to taste.
- Both fresh and canned beans work well in this recipe.
- Use a flavorful and premium quality vegetable or mushroom stock.
- Avoid overmixing the beans. The mash will turn sticky if you overmix it.
STORAGE INFORMATION:
Fridge:
- Store the remaining butter bean mash in a closed box and refrigerate it for two to five days.
Freezer:
- You can freeze this dish for one to two months.
Reheating:
- If necessary, add a few tablespoons of olive oil to the remaining butter bean mash and rewarm it in the microwave or in a small pot over slow flame on the burner.
FAQs:
Which kind of butter beans works best for this recipe?
- Butter beans work best, but you can use Great Northern or cannellini and other white bean varieties.
Can I add additional ingredients to the mash?
- Grated vegan-friendly cheese, chopped herbs, or diced colorful veggies are all excellent additions.
Nutritional Facts Per Serving Amount:
Serving Size 1 serving
Total Quantity 4 servings
Total Calories 201 kcal
Carbohydrates 34 g
Sugar 2 g
Total Fat 4 g
Protein 10 g
Dietary Fiber 10 g
Iron 4 mg
Sodium 950 mg
