Sort ingredients
mskit
QR Code
Listen
Pdf
Gently warm the olive oil on a very low setting. Pop in the optional rosemary sprigs — you’re looking to gently infuse the olive oil for 10 minutes, rather than cook the herb.
After 10 minutes, remove and discard the rosemary. Then add the garlic and gently cook for 4-5 minutes, being careful not to colour the garlic. You want a very low heat.
Meanwhile, drain your butterbeans, catching the aqua faba underneath as you’ll need a little to loosen up the dish later. (Feel free to use any unused aqua faba for baking. Find my aqua faba cookie recipe in the link below). Pop the drained butterbeans in a food processor or blender.
Now add the garlic and warm olive oil. Whizz until smooth and velvety — add a few tablespoons of the aqua faba to loosen it up. Follow with the miso and sea salt. You’ll want 2 tablespoons of miso if using tinned beans. Jarred beans tend to be seasoned well, so you may find you need less miso.
Serve alongside the Sunday roast in place of mashed potatoes, or spoon and spread onto plates with slices of soft boiled eggs, speedy petits pois and kimchi for a quick midweek super.