Butter bean mash with a pool of rosemary oil
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
Butter beans give a mash that is soft without becoming perfectly smooth. Their skins leave a fine texture, and that is welcome here. Rosemary oil goes on at the table, where its fragrance stays distinct from the beans.
For 2 generous side portions, use 2 × 400g tins butter beans drained and rinsed, 1 tablespoon olive oil, 1 small sliced garlic clove, 100ml water, 1 tablespoon lemon juice and black pepper. For the finish, use 1 further tablespoon olive oil and ½ teaspoon finely chopped rosemary leaves. Serve alongside roasted vegetables or warm bread, checking bread allergens.
Warm the first tablespoon oil in a saucepan over medium-low heat. Add garlic for 30 seconds, then beans and water. Simmer gently for 7–10 minutes until the beans are piping hot. Mash with a potato masher or fork, leaving a little texture. Add another spoon of water if stiff; it should settle onto a plate rather than stand like dough.
Warm the finishing oil with rosemary in a small pan over low heat for 1 minute, without frying the herb dark. Remove from heat. Stir lemon juice into the mash, taste for salt and pepper and spoon into a warm shallow bowl. Make a small hollow and add the rosemary oil. Allow 20 minutes.
Make the herb oil for immediate use rather than storing homemade garlic or herb oil on a shelf. Cool spare bean mash promptly, refrigerate within 2 hours and use within 48 hours. Reheat once with a little water until steaming hot throughout and prepare a fresh finishing oil if wanted.