Butter bean and thyme mash

    • Preparation time: 6 mins
    • Cooking time: 24 mins
    • Serves: 8


    • 500 g butter beans (lima beans), soaked overnight in water
    • 1 tbsp extra virgin olive oil
    • 1 tsp dried thyme
    • 1 tsp salt


    1. Rinse and drain beans. (You can remove skins that float to the top, otherwise they will blend in food processor after cooking.)
    2. Place in a pot, together with the thyme and at least 1.5 litres of water. Cover with lid and bring to the boil. Cook 45-60 mins until beans are tender but not overcooked. Add extra boiling water if required so beans don’t burn. (Butter beans take just 3 minutes to cook in a pressure cooker. Allow 15 minutes sitting time after cooking for natural pressure release. Add the thyme when puréeing to prevent blocking pressure cooker valve.)
    3. Remove beans from the stove and strain in colander.
    4. Transfer beans to food processor and add remaining ingredients; process until smooth and creamy. Serve immediately or chill for later use.


    • For an instant version: Use 2 x 400 g cans of butter beans. Rinse, drain, then add 1 tsp dried thyme, pinch of salt, 1 tbsp extra virgin olive oil and 4 tbsp hot water from the kettle and puree until smooth.
    • For a variation, mix through a small amount of warmed olive oil, to which you have added finely chopped garlic and fresh rosemary. You can also add a little lemon juice.

    Nutrition Information

    Energy 1072 kJ (256 cal). Fat 15 g. Protein 20 g. Saturated fat 2 g. Carbohydrate 8 g. Fibre 13 g. Cholesterol 0 mg. Calcium 116 mg. Iron 6.1 mg. Sodium 290 mg.