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Devilled butter beans

Name: Devilled butter beans
Cook time: 25 min
Yield: 4
Cuisine: Australasia

with mustard mash and buttered green beans

Ready in around 25 mins

RECIPE FACT:

A classic kiwi dish made vegetarian. Take the time to caramelise the onions in this dish to enhance the flavour.

Nutritional Info:

Energy: 1,717kJ (410kcal)
Protein: 18g
Carbohydate: 49g
Sugars: 19g
Fat, total:12g
Saturated:4g
Sodium:1,475mg
Contains:Almonds, Milk, Soy, Sulphites

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Peel the red onions and slice into ½ cm slices. Top and tail the green beans. Finely chop the curly parsley, discarding the stalks. Place the butter beans into a sieve, rinse under cool running water and drain well.
2. TO COOK THE MUSTARD MASH:
Add the steamed potatoes to a pot and pour in the creamy mustard sauce, season with salt and place the pot over a medium-high heat. Bring to the boil,cover with a lid and reduce heat to low. Cook for 4-5 mins, checking regularly to ensure the cream isn’t burning. Mash with a potato masher and mix well to combine, cover with a lid and keep warm. The mash will thicken up as it sits.
3. TO COOK THE BUTTERED GREEN BEANS:
Place a non-stick frying pan over a medium-high heat. Once hot, add the green beans, season with salt and cook for 3-4 mins. Add a knob of butter and the toasted almonds then cook for a further 1 min. Remove from the pan into a serving bowl and cover to keep warm.
4. TO COOK THE DEVILLED BUTTER BEANS:
Place the pan over a medium heat with a drizzle of oil. Once hot, add the onions then season with salt and cook for 6-7 mins, stirring occasionally to caramelise. Add the butter beans and cook for a further 1-2 mins. Turn the heat to high, pour in the devilled gravy and cook for 1-2 mins until the gravy has reduced slightly. Add the baby spinach and fold through until just wilted.
TO SERVE:
Spoon the mustard mash into bowls and top with devilled butter beans and any pan juices. Serve with buttered green beans and almonds on the side. Sprinkle over the parsley.