Jamie Oliver Butter Bean Mash

I wasn’t expecting much from this, honestly. Butter beans? Mashed? But this Jamie Oliver Butter Bean Mash caught me off guard—in the best possible way. There’s something weirdly luxurious about the way it melts on your tongue, all velvety and bright with lemon. It’s like your taste buds suddenly got upgraded to first class. I made it late one Tuesday when I couldn’t face peeling potatoes. This turned out better. Still thinking about it. (inspired by Jamie Oliver)

Ingredients Needed

• 1 tablespoon of Flora Plant Butter or Naturli Block (go with your gut)
• Two tins of butterbeans
• 400g each, drained and rinsed like you mean it
• About 2/3 cup of vegetable stock – make it hot, stir in a teaspoon of stock powder
• Salt and pepper – just taste as you go
• Juice from one lemon – fresh, no cheating
• Optional splash of vegan cream or plain plant yogurt – it softens everything, in a good way

How To Make Jamie Oliver Butter Bean Mash

1. Get those butterbeans out of the tin. Rinse them like you’re washing off a long day. They’re gritty at first. That rinsing, It matters. Everything gets smoother later because of it.
2. Toss them into a saucepan. Add the stock, which should be hot enough to feel like a quick bath. Season with a little salt and a twist of pepper. Not too much. You’re not trying to win awards here, just make something that tastes like it has a soul. Lid on. Let it all sit on medium heat for five minutes, give or take. The beans should soften. They get mellow.
3. Now. Lemon. Freshly squeezed, tart and sharp like a wake-up call. Pour that into the pan. If you’re feeling generous or need comfort, swirl in a spoon or two of vegan cream or yogurt. Optional, but it rounds things out. Like adding a wool blanket to a cold room.
4. Grab your stick blender and dive in. Blend until it turns into something silky. Not baby food, but smoother than a memory. If it’s too thick, water it down a bit. If too thin? Let it cook, slow and uncovered, until it thickens like stew left on the stove too long (in a good way).
5. Taste it. Close your eyes when you do. Adjust salt, pepper, maybe another squeeze of lemon if the mood strikes. Then eat it. Warm. With whatever you’ve got.

Why I Love This Recipe

It came to the rescue. That kind of evening where nothing quite lines up and you’re too hungry to think. I made it because I had beans and didn’t want to leave the house. But it tasted like effort. Like something you’d serve to someone you care about, even if that someone is just you.

Recipe Tips

• No vegan butter, Use olive oil. That peppery kind that makes your throat catch.
• Garlic changes everything. Toss a clove in with the beans while they simmer.
• For a chunkier feel, use a masher. Texture’s more honest that way.
• Want it richer,A spoon of tahini. Sounds weird, tastes amazing.
• Top it with herbs if you’ve got them. Thyme. Parsley. Chives. They bring it to life.

How To Store This Jamie Oliver Butter Bean Mash

• At Room Temperature: No dawdling. Two hours max. Then it’s fridge time.
• In the Fridge: Pop it in a sealed container. Three days. Maybe four if you trust your nose.
• In the Freezer: Freeze it tight, labeled, and hopeful. One month, maybe a bit more. Thaw in the fridge overnight. Don’t rush it.

Reheating

• Stovetop’s best. Medium heat, stir often, a splash of water or stock if it’s too thick.
• Microwave works in a pinch.
• Oven too, covered in foil like a secret. Doesn’t matter how you do it—just heat it till it smells like comfort again.

Let’s Answer a Few Questions! (FAQs)

Can I use dried butterbeans?
Sure. Just soak and boil them first. A bit more fuss, but they taste deeper. Earthier.

Do I have to use vegan butter?
Nope. Olive oil’s great. Even better if it’s the kind that smells like grass.

What herbs work?
Try thyme. Or parsley. Or whatever’s wilting in your fridge.

No blender here—what now?
Mash it. Use a fork if you have to. Texture’s part of the charm.

Is it gluten-free?
Yes. Just make sure your stock powder isn’t hiding anything sketchy.

Nutrition Facts (per serving)

• Calories: 201
• Carbs: 34g
• Protein: 10g
• Fat: 4g
• Sugar: 2g
• Fibre: 10g
• Sodium: 950mg

Try More Recipe:

• Jamie Oliver Chimichurri
• Jamie Oliver Red Pepper Pasta Sauce
• Jamie Oliver Creamy French Dressing