© J Sainsbury plc 2020
Confit garlic butterbean smash
We use our new confit garlic in this butterbean mash recipe, from the Inspired to cook range, that let you get on with making delicious recipes quickly with no waste. We serve this one with Spring pesto and sourdough crisps makes a great sharer or starter.
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Ready in 30 minutes
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Cooking time 10 minutes
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Prep time 20 minutes
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Serves 6
Ingredients
For the butterbean smash
- 1 tin butterbeans, drained and rinsed
- 3 heaped tbsp Inspired to Cook confit garlic
- 1/2tsp chilli flakes
- Few sprigs thyme, leaves only, chopped (plus a few extra for garnish)
- 1tsp Dijon mustard
- Zest and juice 1 lemon
- 100ml rapeseed oil or mild olive oil
For the Spring pesto
- Small bunch fresh parsley
- Large handful of watercress
- 50g parmesan, grated (omit this to make it vegan)
- Juice ½ lemon
- 75g toasted almonds
- Drizzle of Mild olive oil or rapeseed oil
For the cheats crisp breads
- ½ loaf stale sourdough
- 1tbsp oil
- 1tsp chopped fresh or dried rosemary
- Pinch of salt
Method
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1
Preheat the oven to 180c. Take the stale sourdough and, carefully using a mandolin (or sharp bread knife), shave into very thin pieces. Lay the pieces out over a baking tray and drizzle with oil. Sprinkle over the rosemary and salt then cook for about 8-10 minutes or until golden and crisp. Set aside.
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2
For the butterbean smash simply place the drained butterbeans, confit garlic, chilli flakes, chopped thyme leaves, Dijon mustard, lemon juice and zest and seasoning in a food processor. Pulse a few times to start breaking down the beans then add olive or rapeseed oil by eye, blitzing intermittently, until you have a scoop-able dip consistency. If the mix is a little thick let down with a small amount of water. Taste and adjust seasoning then set aside.
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3
For the pesto blitz together all the ingredients (holding back a small handful of toasted almonds), again adding the olive or rapeseed oil a little at a time to create a coarse textured pesto.
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4
To assemble the dish spread the butterbean smash over a serving platter and drizzle the pesto on top. Scatter over the remaining toasted almonds and a few reserved thyme sprigs. Serve the sourdough crisps alongside.
