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Butter Bean Crush with Olive Oil   Veg  HT  ACC  100mins plus soaking


Serves 4-6    Hot Vegetarian Vegan  Pulses  Accompaniment  Gluten Wheat Dairy Free  Eggless  



225g/8oz Dried Butter Beans 


240ml/8fl.oz. Extra-virgin Olive Oil




1. Soak the  beans for 8 hours or overnight then rinse well and strain. 


2. Using a sharp knife, remove their skins and the black "eye."


3. Place the beans in a large saucepan with enough water to cover by about 5cm/2-inches. Do not add salt. Bring to a boil, reduce heat, partially cover and simmer until most of the liquid has been absorbed and the  beans are falling apart, about 1-1/2 hours but keep an eye on them and add a little more water if necessary.


4.  Remove from the heat and crush with a wooden spoon or potato masher, ensuring the mixture is still chunky and not too smooth. 


5. Season with salt and black pepper then add the olive oil, mix well and serve immediately as an accompaniment to meats, fish or poultry. You can add more olive oil if you prefer a softer texture.



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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