Go Back

Green pea + butter bean mash


  • 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)


  • 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.

Did you try this recipe?

Tag @thepancakeprincess on Instagram!