Light Bites

Butterbean Mash with Lemon, Parmesan and Rosemary.

Written by Karen Coakley


This recipe for Butterbean Mash with Lemon, Rosemary and Parmesan is a wonderful little recipe I came up with recently. Butterbeans are highly nutritious and have a wonderful silky creaminess when they are pureed. The lemon and creme fraiche work together to lift the dish beautifully while the parmesan and rosemary add another twist and a little depth. If you prefer you can leave the butterbeans whole.

When I cooked this I served mine with some local Organic wilted chard and a poached egg but it would be equally delicious with some oven baked chicken fillets (I would buy ones with the skin on, season well with salt and pepper, drizzle with oil and roast until the skin is crisp and the chicken is cooked) or for a really light and delicious option serve it with some oven baked hake topped with a light dusting of breadcrumbs!

You can change the flavourings ever so slightly, for with the chicken I would omit the lemon and add a handful of semi sundried tomatoes or for with the hake why not try to add some fresh dill in stead of the rosemary.

This is also delicious cold and would make a nice alternative to hummus as a dip or in a wrap for the younger ‘Little Foodies’ out there….in fact I’ve had a few mothers of toddlers and school going kids send me messages via Snapchat of their little ones lapping it up after watching me cook it on Snapchat.

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  1. Heat the oil in a saucepan over a medium to low heat, add the onion and garlic and allow to sweat for 5 minutes until soft and nicely caramelized.
  2. After 5 minutes add the chopped fresh rosemary to the pan and continue to sweat for another 5 minutes.
  3. Add the butterbeans and cremefraiche and stir to heat through.
  4. Add the grated lemon zest, salt, pepper and grated parmesan.
  5. Stir to combine all the ingredients and then blitz with a handgun or in a food processor.

N.B this is equally delicious with the butterbeans left whole in their creamy sauce.

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