Butter Bean Colcannon. - cooking recipe

Ingredients

400 g butter beans
vegetable stock, enough to cover the bean
2 teaspoons Dijon mustard
1 tablespoon fromage frais
2 tablespoons olive oil
100 g sliced onions
100 g shredded green cabbage
1 garlic clove, crushed
25 ml water
1/2 teaspoon soy sauce

Preparation

Drain and rinse the beans. Put them in a saucepan with the stock. Bring to the boil and simmer for 5-10 minutes.
Mash the beans with fromage frais and mustard and set to one side.
Heat one tbsp olive oil and soften the onion over a low heat.
Add cabbage, garlic, water and soy sauce. Simmer, covered for 10 minutes until the cabbage is soft. Keep stirring to make sure the ingredients do not stick.
Pour the cabbage/onion mix over the butterbean mash and mix well.
Heat the remaining oil and add the mash. Flatten into a \"cake\" and place under the grill to brown the top.