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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Chipotle Mushrooms & Butter Bean Mash?
The preparation time for Chipotle Mushrooms & Butter Bean Mash with roasted broccoli & carrots is between 30 and 45 minutes.
What is the total time required to make Chipotle Mushrooms & Butter Bean Mash with roasted broccoli & carrots?
The total time required to make Chipotle Mushrooms & Butter Bean Mash with roasted broccoli & carrots is between 35 and 50 minutes.
How many servings does Chipotle Mushrooms & Butter Bean Mash provide?
4 servings
What are the main ingredients in Chipotle Mushrooms & Butter Bean Mash?
Broccoli Florets, Butter Beans, Button Mushrooms, Carrot, Carrots, Chipotle Chillies in Adobo, Cumin Seeds, Garlic Clove, Garlic Cloves, Lemon Juice, Onion, Onions, Tomato Paste
What is the nutritional information of Chipotle Mushrooms & Butter Bean Mash?
Calories: 315, Carbs: 57 grams, Fat: grams, Protein: 17.8 grams, Sugar: 16.6 grams, Salt: 578 grams
How do I prepare Chipotle Mushrooms & Butter Bean Mash?
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. 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! 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.
What should be prepared from my kitchen to make Chipotle Mushrooms & Butter Bean Mash?
Broccoli Florets, Butter Beans, Button Mushrooms, Carrot, Carrots, Chipotle Chillies in Adobo, Cumin Seeds, Garlic Clove, Garlic Cloves, Lemon Juice, Onion, Onions, Tomato Paste
How many calories does Chipotle Mushrooms & Butter Bean Mash have?
315 calories
How much fat content does Chipotle Mushrooms & Butter Bean Mash have?
grams
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