Mustard butter bean mash and lemony green beans

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Sometimes you just gotta have mash, but can’t be bothered to make a separate vegan mash to the usual buttery, milky one my family loves. I made this the other night for my family and they were blown away. It’s full of protein and lots of different nutrients, fast, filling and delicious. Have it on its own or with fish or carrots on the side.

 

Ingredients (serves 2):

1 can butter beans, drained

2 potatoes of any variety, (unpeeled)*

400g green beans

Oat/Soya/Almond/Rice milk

2 tbsp wholegrain mustard

Lemon juice (bottled or fresh)

1/2 leek, finely chopped

2 cloves garlic, finely chopped

Rosemary, finely chopped (optional)

Method: 

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Green beans frying in lemon juice. and butter beans with leek and garlic waiting to be mashed.

Boil potatoes until tender and drain the butter beans. Meanwhile, heat up a medium frying pan. Chuck in the green beans with tonnes of lemon juice and a dash of water. Fry them until darkened. Much tastier than steaming, and faster too.

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Meanwhile, fry some chopped leeks and garlic in a large pan until they smell awesome. Turn down the heat and add the potatoes and beans, add a dash of milk, salt and pepper, mustard, and rosemary if you have it, and mash together. Butter beans can be quite dry so don’t be afraid to add some more vegan milk or butter, or even olive oil, if you want. Serve with the beans and enjoy!

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*Most of the time, and especially in this recipe, peeling potatoes is a waste of time. The skins can actually add a lot of flavour and texture. Also, most of the nutrients are close to the surface of vegetables and get lost if the skin is removed.

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