Butter Bean And Arugula Mash Food

WHITE BEAN AND ARUGULA SALAD

Steps:

• The night before, place the beans in a large bowl and add water to cover by 2 inches. Soak overnight in the refrigerator. The following day, drain the beans, rinse under cold water, and drain again.
• Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. Add the beans and enough water to cover them by 3 inches. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer gently for 45 minutes, until tender. Drain the beans and onions and transfer to a mixing bowl.
• Meanwhile, heat the 1/2 cup of olive oil in a 10- to 12-inch saute pan over medium-high heat. Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.

BUTTER BEAN MASH

Steps:

• Drain the butter beans in a colander and rinse well.
• Heat the olive oil in a saucepan over a medium-high heat. Add the onions and gently fry until softened - around 4-5 minutes. Add the garlic to the pan and cook for a further minute.
• Add the beans to the pan along with the water. Season well and bring to a simmer. Cover and simmer for 10 minutes.
• Use an immersion blender to blitz the beans into a smooth paste. You can alternatively transfer to a food processer (you may have to work in batches).
• Stir the chives into the mash and season to taste, if needed.

YOTAM OTTOLENGHI'S BUTTERBEAN MASH WITH MUHAMMARA

Steps:

• 1. Preheat the oven to 220°C fan. 2. Mix the peppers and oil and spread out on a large parchmentlined baking tray. Roast for 15 minutes, and then add the garlic. Continue to roast for 15 minutes, until the skin of the peppers is soft and starting to blacken and the garlic is golden-brown. 3. Place the peppers in a food processor, along with the garlic, thyme leaves, paprika, chilli flakes, vinegar, walnuts and ½ teaspoon of salt. Blitz to form a rough paste and set aside. 4. To make the mash, put the oil into a small saucepan and place on a medium heat. Once hot, add the garlic clove and thyme sprigs and fry very gently for 2-3 minutes, until the garlic starts to caramelise. Discard the garlic, and set the sprigs of thyme aside, along with 2 teaspoons of the oil. Pour the remaining oil into a food processor with the butterbeans, 1 tablespoon of water and ½ teaspoon of salt. Blitz until completely smooth, adding a little more water if you need to. Spread out on a large platter or a few plates, creating a natural rim around the edge, and spoon the red pepper sauce into the centre. Top with the crispy thyme springs and their oil.

VEGETARIAN ARUGULA CHICKPEA POWER SALAD

Steps:

• Rinse and drain the chickpeas. In a medium bowl, combine the chickpeas and avocado, and roughly mash with a fork or potato masher. Add the onions and lemon juice. Season with salt and pepper. Stir to combine thoroughly.
• Serve 1/2 cup of the chickpea salad on a plate with the arugula, cucumbers, quinoa, strawberries, tomatoes, feta and a drizzle of balsamic vinegar. Enjoy!
• Reserve the remaining chickpea and avocado salad for another purpose.

BUTTER BEAN AND ARUGULA MASH

Steps:

• Heat the oil in a saucepan. Add the shallots and garlic and fry, stirring often, until tender. Add the broth and half the butter beans and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes, stirring occasionally.
• When the mixture is thick and the beans have started to break down to a paste, beat in the remaining butter beans and the arugula and allow them to heat through for 2-3 minutes. Adjust the seasoning to taste and serve garnished with snipped chives and freshly milled black pepper.

ARUGULA SALAD WITH CANNELLINI BEANS

Steps:

• Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
• Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.

HERBY SAUSAGES WITH BUTTER BEAN MASH

Steps:

• Heat grill to high. Brush 1 tbsp oil over the sausages, and grill on a tray for 20 mins, turning regularly.
• Meanwhile, heat the rest of the oil in a saucepan over a low heat. Add most of the spring onion and cook for 5 mins until softened. Add the beans, garlic, and lemon zest and juice, cook for a few mins more, then gently mash with a potato masher to get a thick, creamy consistency. Season and cook for 5 mins more until warmed through. Scatter over the remaining spring onion and serve with the sausages and wilted greens.