Roasted peppers with white bean mash
- Dale Pinnock - The Medicinal Chef
- May 31, 2015
- 1 min read
There’s something about white bean mash that I love – it’s so creamy and flavoursome.
This dish is seriously nutrient-packed, and couldn’t be easier to make.
INGREDIENTS
4 peppers, cut into long, wide strips
2 courgettes, cut into 2.5 cm chunks
extra-virgin olive oil, for cooking and mashing
2 garlic cloves, crushed
400g canned cannellini beans, drained
400g canned butter beans, drained
small handful fresh coriander, coarsely chopped
1/2 lemon, juiced
sea salt
black pepper
mixed salad leaves, to serve
METHOD
Preheat the oven to 180°C. Put the peppers and courgettes in a roasting tin, drizzle with olive oil, season with salt and pepper and add half the crushed garlic. Stir well. Roast in the oven for about 15–20 minutes, or until soft.
Meanwhile, heat a little olive oil in a pan, add the remaining garlic and cook gently for 1–2 minutes, until it begins to turn fragrant. Add the drained beans and stir well.
Mash the bean mixture in the same way you would mash potatoes, using a hand-held masher. Instead of adding milk and butter like in a traditional mash, add a little extra-virgin olive oil to give it a creamy texture.
Stir in the chopped coriander and the lemon juice, and season with salt and pepper. Serve the roasted vegetables and bean mash with a mixed leaf salad.
GOOD FOR
Skin: Acne, Eczema, Psoriasis
Respiratory system: Asthma
