Butter Bean Colcannon.
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 400 g butter beans
- vegetable stock, enough to cover the bean
- 2 teaspoons Dijon mustard
- 1 tablespoon fromage frais
- 2 tablespoons olive oil
- 100 g sliced onions
- 100 g shredded green cabbage
- 1 garlic clove, crushed
- 25 ml water
- 1⁄2 teaspoon soy sauce
directions
- Drain and rinse the beans. Put them in a saucepan with the stock. Bring to the boil and simmer for 5-10 minutes.
- Mash the beans with fromage frais and mustard and set to one side.
- Heat one tbsp olive oil and soften the onion over a low heat.
- Add cabbage, garlic, water and soy sauce. Simmer, covered for 10 minutes until the cabbage is soft. Keep stirring to make sure the ingredients do not stick.
- Pour the cabbage/onion mix over the butterbean mash and mix well.
- Heat the remaining oil and add the mash. Flatten into a "cake" and place under the grill to brown the top.
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...