Best Butter Bean Colcannon Recipes

COD WITH BUTTER BEAN COLCANNON

Cod with butter bean colcannon image

Whip up a budget-friendly fish dinner with creamy butter bean colcannon. It's the perfect midweek meal for two and ready in just 15 minutes

Provided by Esther Clark

Categories Dinner, Fish Course, Lunch, Main course, Supper

Time 15m

Number Of Ingredients 8

Ingredients

2 skinless cod fillets
25g butter
6 thyme sprigs , leaves picked
½ lemon , sliced
77g pack smoked diced pancetta
½ small Savoy cabbage , finely shredded
400g can butter beans , drained and rinsed
50ml single cream

Steps:

Heat oven to 220C/200C fan/gas 8. Cut two squares of baking parchment slightly bigger than the cod and place a fillet in the centre of each one. Divide 20g of the butter between the two fillets and top with a few thyme leaves and lemon slices. Season generously. Fold and scrunch the paper together to create two paper parcels. Put on a baking sheet and cook for 8-10 mins.
Meanwhile, heat a medium-sized frying pan over a high heat and fry the pancetta for a few mins until golden and crisp. Add the remaining butter and cabbage, then cook for 5 mins or until the cabbage has softened. In a small saucepan over a low heat, lightly mash the butter beans with a potato masher, then mix the beans through the buttery cabbage and pancetta mixture. Stir through the cream to loosen and season generously. Serve the fish with the creamy colcannon.

Nutrition Facts : Calories 646 calories, Fat 41 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 43 grams protein, Sodium 1.9 milligram of sodium

BUTTER BEAN COLCANNON.

Butter Bean Colcannon. image

I love colcannon (or bubble and squeak) but it wasn't allowed on my low GI diet so I came up with this. Very different to what you may have tried but very yummy. My mum likes to put a poached egg on top of her colcannon, I guess that would work here too.

Provided by PinkCherryBlossom

Categories Beans

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 300.8, Fat 14.3, SaturatedFat 2, Sodium 655.1, Carbohydrate 35.5, Fiber 9.2, Sugar 4.1, Protein 9.8