The Spicy Spatula

You know sometimes you see or hear a recipe and you think to yourself, “there’s no way this can be pleasing to my mouth”? And then you decide to try it anyway and you find yourself pleasantly surprised. That was me this past week with this pickled butter beans recipe. I mean pickles and beans? No way.

Or, so I thought.

I was scrolling on IG and came across this delicious looking vegan recipe but then I heard the word pickles and I hesitated. Not because I don’t love pickles, because I totally do, but because I couldn’t imagine pickles and beans would taste good together.

Why? No clue. One of the great things about beans is that they take on other flavors beautifully, so if you like one thing and beans, you should like them with beans. Right?

Heck yeah!

This was a surprising vegan meal that I really loved and the hubs went nuts over it so…bonus.

And this is a vegan dinner recipe that’s easy to make.

Kitchen Tools:

*Blender or Food processor
*Slow cooker
*Silicon baking sheet
*Oil diffuser

Ingredients:

*Butter beans
*Pickles (I used dill, but whatever you like)
*Fresh dill
*Potatoes
*Neutral oil
*Cornichons (garnish)
*Garlic
*Nutritional yeast
*Lemon zest

Directions:

*Pop your dry beans in the slow cooker or rinse & drain canned butter beans.

For the Pickled Beans

*Pre-heat oven to 200C/400F.

*Grab 1 head of garlic and slice off the top, place on a silicon baking sheet and bake for 15 to 20 minutes, or until brown & slightly crispy. Cool.

*Take about 200 grams of butter beans, dill, lemon zest, nooch, and roasted garlic and place into a blender or food processor, run until smooth. If you need to add liquid, I recommend pickle juice or lemon juice. Add a tablespoon at a time until you get an ultra smooth consistency.

*Chop or dice pickles and stir into the butter bean puree.

For the Potatoes

*Boil small potatoes in a large pot for 10 to 15 minutes, until soft.

*Let cool for 10 minutes, more if they’re still really hot.

*Place potatoes on silicon baking sheet and smash. I used a heavy-bottomed rocks glass but use whatever you have.

*Spray with oil and season with herbs & spices.

*Bake for 20 to 30 minutes, until crispy on the outside and still soft on the inside.

*Plate it up: Spread the pickled beans on the bottom of a plate or bowl and lay the smashed potatoes on top. Garnish with halved cornichons and extra dill of you like.

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