US
Bangers and butter bean mash
Prep and cooking time: 25mins
Complex carb portions, per serving: 1
Freezable
Ingredients
Serves: 4
1 tbsp extra virgin olive oil
1 tbsp butter
2 garlic cloves, finely diced or minced
2 x 400g tin butter beans, rinsed and drained
250ml milk
4 butcher sausages of your choice (we used chicken)
2 small brown onions, thinly sliced
1 medium handful fresh parsley, finely chopped
1 small handful chives, thinly sliced
275g frozen peas
Method
Heat ½ tbsp oil and butter in a medium saucepan, over high heat.
Fry the garlic for 1min, or until lightly browned. Add the beans, milk, salt, and pepper, and reduce the heat to low. Cook the beans, stirring frequently, for 10mins.
While the beans are simmering, heat the other ½ tbsp of oil in a medium non-stick frying pan, over medium heat. Cook the sausages for 8-10mins (depending on size).
When the sausages are cooked, set them aside. Use the same pan to fry the onions, until softened.
Pop the peas in the microwave for 2mins.
Use a potato masher or fork to mash the butter beans till you get a smooth consistency. Fold through the herbs, season with salt and pepper and serve.
Second Nature special tip
If your beans appear too watery, pop the blended beans back on the heat for 5mins, stirring often and the heat will help to reduce the liquid. Be sure to check vegetarian sausages for protein content (as some can be quite low!).