This is an easy recipe that can be used as a side, appetizer or even a main dish. Because this recipe is high in fibers and low in fat and sodium, it is recommended for those of you who are on a diet trying to lose weight.
What I like most about this recipe is that it is also very versatile; you can add a carrot instead of celery, which will give the beans a beautiful orange color or you can change the sauce, for example tahini paste will be delicious if served on top of these mashed beans. Feel free to try an combination you like.
Ingredients for 2 servings:
- 2 cans butter beans, drained *
- 3 garlic cloves
- ½ cup grated celery root
- 1 onion, julienned
- 2-3 tbsp tomato sauce
- ½ tbsp unrefined sunflower oil
- a pinch of sea salt
Warm the butter beans. You can sauté them for a minute or two or put them in hot water for a few minutes.
Add the beans, garlic cloves, grated celery root and sea salt in the food processor. Blend well until you get a smooth paste. If you want to use it as a dip you may need to add some warm water.
Heat the oil in a small skillet. Add the julienned onion and sauté for 5 minutes until tender. Add the tomato sauce and sauté for another minute.
Pour the onion and tomato sauce over the mashed beans.
* You can also use dry beans and boil them yourself but this takes longer. It is necessary to boil them for one hour and to change their boiling water at least 2 times in order to eliminate all bad enzymes. It is best to soak the beans overnight, this way the boiling period is reduced and also they won’t cause any intestinal problems.