Green Pea + Butter Bean Mash

Green Pea and Butter Bean Mash // The Pancake PrincessLunch at Ottolenghi was by far the most memorable meal Ali and I had in London (and it probably would have taken the title of most memorable moment had we not gotten lost in the heath for the better part of an hour on the way to dinner one night). Anyway, the thanks goes to our server, who pretty much demanded I order the pea/butter bean mash when I explained how I was trying to decide between six of the salad options.

Green Pea and Butter Bean Mash // The Pancake Princess

Green Pea and Butter Bean Mash // The Pancake Princess

Green Pea and Butter Bean Mash // The Pancake PrincessTo his eternal credit, the poppy cabbage slaw he also recommended was brilliant, but the butter bean mash was what haunted me for the rest of the trip. The creamy, starchy puree– shot through with fresh herbs and enriched with tangy goat cheese–probably would have gotten out of hand after a few bites if it weren’t for the slivers of bright, pickled cucumber nestled like little crunchy surprises amid the puree. It, like all Ottolenghi dishes I’ve tried, was just more delicious and surprising than I thought vegetables were allowed to be. So thank you, server man with your mini ponytail and skinny jeans, wherever you are.

Green Pea and Butter Bean Mash // The Pancake Princess

Green Pea and Butter Bean Mash // The Pancake PrincessI had envisioned the “green pea” part of the dish to mean the deep green pods that I’ve only ever bought from the freezer section. But, upon researching how to make mushy peas, I found that traditional mushy peas are actually made out of what Americans call split peas, rather than those freezer peas. Which actually made a lot more sense, considering how creamy and light-colored the mash was, absent of dark green pea skins.

So this dish that you can create at home: I like to think of it as mashed potatoes for summer. It’s far too hot to be boiling and mashing hot, starchy vegetables, but I can handle sticking things in a food processor. Like potatoes, this would be great alongside some protein (perhaps grilled tempeh or marinated tofu). On the other hand, you could also treat this slightly tangy spread like avocado–I definitely ate it non-stop on top of toast.

Green Pea and Butter Bean Mash // The Pancake Princess

On a completely different note, I always forget how much I love the 4th of July. Seeing as summer is my favorite season, it follows that the 4th would be my favorite holiday. But that fact didn’t quite register until this past weekend, when I realized that even when I wasn’t back home doing my family’s traditional doughnut + parade + pool + BBQ thing, the 4th is still the most fun.

I cooked nothing except ice cream sandwiches and it was glorious. I spent the 4th (and 5th and 6th) with lots of fun people coming up with ingenious ideas in the pool, picking blueberries, smashing cups, and throwing a good-bye dinner featuring pad thai for a precious friend. How did you spend your holiday weekend?

Green pea + butter bean mash

Ingredients

  • For the pickled cucumber:
  • ½ large cucumber, sliced into rounds, then cut into quarters
  • ¼ cup apple cider vinegar (or pretty much any white vinegar)
  • ½ cup hot water
  • 1 tablespoon sugar
  • 1 teaspoon salt

  • For the mash:
  • ½ cup split peas (or ¾ cup cooked)
  • 1 15.5-ounce can butter beans, drained
  • ½ cup goat cheese, divided
  • ½ cup parsley, loosely packed
  • 1-2 tablespoons olive oil
  • ¼ teaspoon flaky sea salt
  • 1/8 teaspoon pepper

  • ½ cup toasted almonds, coarsely chopped (optional)

Instructions

For the pickled cucumber: Combine all ingredients in a container. Cover and let sit for at least an hour. Refrigerate before using.

For the mash: Bring the split peas to a boil in a pot with 1 cup of water and a pinch of salt. Simmer for about 30-40 minutes, covered, until split peas are soft, adding more water if necessary. You will end up with a little extra.

Add 3/4 cup cooked split peas, butter beans, 1/4 cup goat cheese, parsley, oil, salt and pepper to a food processor or high-powered blender. Blend until the mixture is semi-smooth, with a bit of roughness, or to desired consistency. Add additional oil or water to loosen the mixture if needed.

Crumble in the additional 1/4 cup goat cheese and fold it into the mixture along with the almonds, if using.

http://www.thepancakeprincess.com/2014/07/09/green-pea-butter-bean-mash/

Green Pea and Butter Bean Mash // The Pancake Princess

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35 thoughts on “Green Pea + Butter Bean Mash

  1. The Vegan 8

    Oh my goodness…green pea butter bean mash?! I’ve never heard of such a thing, but gosh it sounds and looks mouthwatering! I have added peas to pesto, but never to butter beans…that really does sound so amazing. Putting it on top of bread just takes it to another level. I definitely need to try this…really does sound amazing. Love your photos too girl!

    Reply
  2. Muna Kenny

    This is something I’ll have with my olive oil bread and can go perfectly with Indian Paratha too, love your recipe, so simple yet so flavorful! The pictures are just wow! So soft and neat :)

    Reply
  3. Cate @ Chez CateyLou

    I love Ottolenghi – it was one of the highlights of my trips to London! You are making me want to go back ASAP! And your mash looks as good as anything in there – so delicious, and such gorgeous pictures!

    Reply
    1. erika Post author

      Aww thanks Cate!! Your blog is looking SO FAB–I love it!! And that makes two of us–let’s go back because I want to eat everything at Ottolenghi!!! ;)

      Reply
  4. mimi

    Wow. First of all – fabulous photos! I’m really intrigued by the split peas instead of the green peas. I’m very tempted to make this! A great looking bread as well!!!

    Reply
    1. erika Post author

      Thanks so much Mimi! I know, that bread was one of my favorites in Paris. It’s a multigrain baguette from Eric Kayser–swoon! Hope you get the chance to make this–it’s so tasty!

      Reply
  5. Katie (The Muffin Myth)

    Such a great recipe! I love mashed peas and beans and things, and I think you’re right about it being a great stand in for mashed potatoes in the warmer weather. I also love how traveling can stimulate a recipe! I’ve got a few things from our recent trip to Istanbul that are also haunting me, and I must find a way to recreate. Yay!

    Reply
    1. erika Post author

      Oh thanks Katie! Huge compliment coming from you :) Yes–I’ve felt so crazy inspired after every trip I’ve taken this summer (except maybe Wisconsin…). Pleeeease recreate your recipes soon because I LOVE Turkish food!!

      Reply
    1. erika Post author

      Aww you’re sweet :) And also, THANK YOU for reminding me to go check out your eclairs!!! They looked so insane on instagram!

      Reply
  6. Pang

    This is, by far, my new favourite mash. I almost feel the flavour burst in my mouth as I am reading your post. Great recreation and I am loving your photos, my friend :)

    P.S. Thank you SO MUCH for mentioning me on your IG and the link back; you are so sweet. I am so happy you liked the Pad Thai recipe and that it worked out for you. I was trying to be as accurate as possible for the recipe, but there was always a leeway in cooking Asian food. :)

    Reply
  7. Sarah | The Woks of Life

    I want to smear this all over warm bread at midnight and eat it by refrigerator light. It’s a little bit of the feeling these gorgeous photos prompted! The perfect snack. In other news, I just made an Ottolenghi recipe for dinner. SO good. Thanks for this awesome recipe Erika!

    Reply
    1. erika Post author

      Ahh! That made me so happy to hear what these photos evoked for you! (Especially because I definitely did just that ;)) What recipe did you make? Thanks for the lovely comment!

      Reply
  8. Kathryn

    You can always count on Ottolenghi to come up with something brilliant can’t you? This sounds utterly divine and totally perfect summer eating.

    Reply
    1. erika Post author

      Yes!! I never worry when I’m making one of his recipes because I have complete trust that he’s always leading me to something unexpected and wonderful. Thanks so much for the Twitter shout out! <33

      Reply
    1. erika Post author

      Thank you so much, Jo! Oh my gosh–if you live close by, you should definitely go!!! Then again, his food is so much fun to make at home. I want to get a few friends together and just cook up an Ottolenghi feast–I think that’d almost be better than going to the actual restaurant! :)

      Reply
  9. Nancy @ gottagetbaked

    Holy shizz that looks and sounds so good. I just had mashed avocado on toast this morning (topped with a fried egg of course!) so I’m all about smashing delicious, healthy green veggies and smothering it onto carbs! Although tempeh and tofu sound like equally yummy and even healthier vessels for getting this green pea and butter bean mash into my face. These photos are so beautiful, Erika. The black background really makes the food pop. That little hipster waiter knew what he was doing when he recommended those dishes!

    Reply
    1. erika Post author

      YUMM. Seriously, you need to get your butt over to the states so we can hang out and eat 1) avocado 2) toast 3) avocado toast 4) ALL THE CAKE together and talk about all the things. In real life. Thank you so much, as always, for your kind words Nancy!!

      Reply
  10. Nora (A Clean Bake)

    “It, like all Ottolenghi dishes I’ve tried, was just more delicious and surprising than I thought vegetables were allowed to be. ” <— this, times a million.

    I looooove this recipe and I applaud you for simply getting it on to the toast because I think I might very well have stuck my face in the bowl. Oops? Whatever. It looks extraordinary and like a meal that could easily stand on its own with a few accoutrements (see: good bread/fried-runny-yolked egg), unlike mashed potatoes, which just steals real estate in your stomach away from the good stuff.

    Gorgous, gorgeous pictures, as well, as usual :)

    Reply
    1. erika Post author

      YES. Glad you agree! He’s just so playful and eye-opening and awesome as a chef. Hahah it’s like you read my mind…I definitely also just sat and watched Girls and ate this with a spoon. And you are so onto something!! I can’t believe I finished this without adding a runny egg!!! *face of agony*

      Reply
  11. cynthia

    This sounds so phenomenal! Not at all like green sludge ;) I love the idea of that mash with paired with pickled cucumber for contrast — and those photos are UTTER perfection! Love this so much, Erika!

    Reply
    1. erika Post author

      Oh, I don’t know about utter perfection, you talented lady ;) And glad it didn’t sound like green sludge to you! Thanks a bunch Cynthia!! <33

      Reply
  12. Michelle @ Hummingbird High

    OMG this: “The creamy, starchy puree– shot through with fresh herbs and enriched with tangy goat cheese–probably would have gotten out of hand after a few bites if it weren’t for the slivers of bright, pickled cucumber nestled like little crunchy surprises amid the puree.” actually made me drool a little bit. Seriously.

    Can’t wait to try this recipe, and I love these photos! They’re so bold and dramatic.

    Reply
    1. erika Post author

      Ahh! You made my day. I really feared that everyone would be like “…why is she posting green sludge. Gross.” But you understandddd <333 Hope you had an awesome 4th too! It looks like you’ve been having so much fun with your mom!!

      Reply

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