Ever made mash out of butter beans, Chef? Soon you will be able to say, “Bean there, done that!” A hearty butter bean mash accompanies cumin-spiced broccoli & carrots, roasted in the oven until golden. Spicy mushrooms in a tangy tomato & garlic sauce add beautiful flavour to the plate.
Chipotle Mushrooms & Butter Bean Mash
Chipotle Mushrooms & Butter Bean Mash
with roasted broccoli & carrots
Hands on Time: 30 - 45 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Broccoli Florets
- Butter Beans
- Button Mushrooms
- Carrot
- Carrots
- Chipotle Chillies in Adobo
- Cumin Seeds
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- Onion
- Onions
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
ROAST
Boil the kettle. Preheat the oven to 200°C. Place the broccoli pieces and the carrot pieces on a roasting tray. Coat in oil, the cumin seeds, and seasoning. Roast in the hot oven until cooked through and crispy, 15-20 minutes (shifting halfway).
SPICY MUSHIES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved mushrooms and the sliced onions until soft and turning golden, 5-6 minutes (shifting occasionally). Add the sliced chillies (to taste), the tomato paste, and the grated garlic, and fry until fragrant, 1-2 minutes. Pour in 50ml of water and simmer until almost evaporated, 1-2 minutes. Remove from the heat and season.
BEAN MASH
Submerge the rinsed beans in boiling water until heated through, 3-5 minutes. Drain and mash with a fork or potato masher. Loosen with a splash of warm water, if necessary.
TIME TO EAT
Plate up the bean mash, and side with the roasted veggies and the spicy mushrooms with all the pan juices. Drizzle over the lemon juice (to taste). Enjoy, Chef!
Broccoli Florets - 100g
Carrots - 120g
Cumin Seeds - 5ml
Button Mushrooms - 125g
Onion - 1
Chipotle Chillies In Adobo - 10g
Tomato Paste - 20ml
Garlic Clove - 1
Butter Beans - 120g
Lemon Juice - 10ml
ROAST
Boil the kettle. Preheat the oven to 200°C. Place the broccoli pieces and the carrot pieces on a roasting tray. Coat in oil, the cumin seeds, and seasoning. Roast in the hot oven until cooked through and crispy, 15-20 minutes (shifting halfway).
SPICY MUSHIES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved mushrooms and the sliced onions until soft and turning golden, 5-6 minutes (shifting occasionally). Add the sliced chillies (to taste), the tomato paste, and the grated garlic, and fry until fragrant, 1-2 minutes. Pour in 100ml of water and simmer until almost evaporated, 1-2 minutes. Remove from the heat and season.
BEAN MASH
Submerge the rinsed beans in boiling water until heated through, 3-5 minutes. Drain and mash with a fork or potato masher. Loosen with a splash of warm water, if necessary.
TIME TO EAT
Plate up the bean mash, and side with the roasted veggies and the spicy mushrooms with all the pan juices. Drizzle over the lemon juice (to taste). Enjoy, Chef!
Broccoli Florets - 200g
Carrot - 240g
Cumin Seeds - 10ml
Button Mushrooms - 250g
Onion - 1
Chipotle Chillies In Adobo - 20g
Tomato Paste - 40ml
Garlic Clove - 1
Butter Beans - 240g
Lemon Juice - 20ml
ROAST
Boil the kettle. Preheat the oven to 200°C. Place the broccoli pieces and the carrot pieces on a roasting tray. Coat in oil, the cumin seeds, and seasoning. Roast in the hot oven until cooked through and crispy, 20-25 minutes (shifting halfway).
SPICY MUSHIES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved mushrooms and the sliced onions until soft and turning golden, 6-8 minutes (shifting occasionally). Add the sliced chillies (to taste), the tomato paste, and the grated garlic, and fry until fragrant, 2-3 minutes. Pour in 150ml of water and simmer until almost evaporated, 2-3 minutes. Remove from the heat and season.
BEAN MASH
Submerge the rinsed beans in boiling water until heated through, 3-5 minutes. Drain and mash with a fork or potato masher. Loosen with a splash of warm water, if necessary.
TIME TO EAT
Plate up the bean mash, and side with the roasted veggies and the spicy mushrooms with all the pan juices. Drizzle over the lemon juice (to taste). Enjoy, Chef!
Broccoli Florets - 300g
Carrot - 360g
Cumin Seeds - 15ml
Button Mushrooms - 375g
Onions - 2
Chipotle Chillies In Adobo - 30g
Tomato Paste - 60ml
Garlic Cloves - 2
Butter Beans - 360g
Lemon Juice - 30ml
ROAST
Boil the kettle. Preheat the oven to 200°C. Place the broccoli pieces and the carrot pieces on a roasting tray. Coat in oil, the cumin seeds, and seasoning. Roast in the hot oven until cooked through and crispy, 20-25 minutes (shifting halfway).
SPICY MUSHIES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved mushrooms and the sliced onions until soft and turning golden, 6-8 minutes (shifting occasionally). Add the sliced chillies (to taste), the tomato paste, and the grated garlic, and fry until fragrant, 2-3 minutes. Pour in 200ml of water and simmer until almost evaporated, 2-3 minutes. Remove from the heat and season.
BEAN MASH
Submerge the rinsed beans in boiling water until heated through, 3-5 minutes. Drain and mash with a fork or potato masher. Loosen with a splash of warm water, if necessary.
TIME TO EAT
Plate up the bean mash, and side with the roasted veggies and the spicy mushrooms with all the pan juices. Drizzle over the lemon juice (to taste). Enjoy, Chef!
Broccoli Florets - 400g
Carrots - 480g
Cumin Seeds - 20ml
Button Mushrooms - 500g
Onions - 2
Chipotle Chillies In Adobo - 40g
Tomato Paste - 80ml
Garlic Cloves - 2
Butter Beans - 480g
Lemon Juice - 40ml
Woolies Products in this dish
