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Get busy preparing a butter beans and beets smush... Delicious, healthy, pretty amazing, lazy (fast to prepare).

Butter beans and beets (s)mush

Cook Time 20 minutes
Total Time 20 minutes
Servings 4


  • 500 g butter beans (cooked)
  • 150 g beetroot (cooked)
  • 1 onion (finely chopped)
  • 1 leek (finely chopped)
  • 2 cloves garlic (finely chopped or grated)
  • 250 ml vegetable stock
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar (if necessary)
  • 1 spring rosemary (optional)
  • salt (to taste)
  • pepper (to taste)
  • 5-6 springs chives or parsley to garnish


  • Start by cooking the beans according to the packet instructions ( I will tell you a secret - 50% of the time I use canned beans for this recipe as it is supposed to be a quick recipe. At times it happens that I have kept aside on purpose some beans cooked for a cassoulet or a beans soup.
  • Chop the cooked beetroots and set aside. I normally buy the ones that are baked and are slightly marinated in vinegar or I just bake my own and add tiny little balsamic vinegar to the whole thing.
  • Wash peel and chop the onion and the leek. Peel, crush and chop the garlic.
  • Heat the olive oil in a skillet using medium heat and when this is hot (not fuming please) put in the chopped onion and the leek and sauté until they become slightly translucent, I would say 2-3 minutes not longer. Add the rosemary spring and allow it to infuse for about 1-2 minutes and then remove.
  • Add in the cooked butter beans, garlic, and vegetable stock. Cover and reduce heat to low, simmer for about 7-10 minutes until the liquid reduces considerably. When beans are done with the cooking, turn the heat off and set aside for a good few minutes to cool slightly.
  • When beans have cooled a little, transfer them together with the roughly chopped beets, salt and pepper to a food processor and blend until they smushed but not become a totally smooth paste.
  • Spoon beans into your desired dish and serve. I do prefer this cold as a spread but I do sometimes have it with a steak and mushrooms - see suggestion in recipe notes.


If you do not plan or fancy cooking the beans from scratch, you can use canned ones. They are as good. Use any beans type: if you don’t have butter beans, then use cannellini beans, or borlotti or any other beans will be as good.I prefer white beans like butter (my faves) or cannelini.
I was telling you about what my mum always used to do (still does) does extra, which is absolutely delicious - she caramelizes some onion in a generous quantity of olive oil and puts it on top to serve with - oh, I cannot tell you how delish that is, so if you like caramelized onion just go for it - yummy!
I sometimes use this beans (s)mush as a base for a nice steak instead of mashed potatoes or chips/rice and add some truffled mushrooms over - OMG it’s divine! Or, as seen in picture a side to a nice panfried or baked fish (any fish will do) woth some pickles or a nice salad. Oh, I am terribly hungry now.
What I mean by truffled mushrooms? I simply use truffles or truffle oil - amazing stuff (also a future recipe).
Nothing better than truffle and steak!
Enjoy folks!!