Best 3 Butter Bean Colcannon Recipes
Embark on a culinary journey to Ireland with our hearty and comforting Butter Bean Colcannon. This traditional Irish dish combines creamy mashed potatoes, tender butter beans, and savory kale or cabbage, creating a symphony of flavors and textures that will warm your soul. But our exploration doesn't stop there. We'll also present you with a delightful twist on this classic: our vegan Butter Bean Colcannon, a plant-based rendition that retains all the richness and satisfaction of the original. And for those seeking a gluten-free option, we have you covered with our Gluten-Free Butter Bean Colcannon, ensuring that everyone can partake in this delectable Irish feast. Get ready to indulge in the goodness of Butter Bean Colcannon in all its forms!
Check out the recipes below so you can choose the best recipe for yourself!
COD WITH BUTTER BEAN COLCANNON
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
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.
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
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
IRISH VEGETARIAN COLCANNON
There are as many variations of colcannon as there are households in Ireland, usually it has milk in it, with this vegetarian/vegan version the milk is omitted. For a variation form the colcannon into patties and fry for breakfast. If you eat eggs, crack open eggs into small pockets on top of the colcannon and bake until cooked covered. This is a very satisfying, inexpensive dish to serve
Provided by Bergy
Categories Breakfast
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil the potatoes until tender (20-30 minutes).
- Remove potatoes from water and save 1 cup of the liquid.
- Mash the potatoes, add salt& pepper and as much liquid as needed to make the potatoes fluffy.
- While the potatoes are cooking put 1 tbsp butter (marg) in a skillet and saute the onions and garlic until the onions are translucent (10 min) over medium heat.
- Add savoy cabbage and 1/2 cup water.
- Cover and cook until the cabbage is tender.
- Heat oven to 350F degrees.
- In another skillet add 2 cups water and cook the kale until tender, 4-5 minutes, Drain well.
- Mix everything together, Season well.
- Place mixture in a casserole dish top with the 1/2 teas butter, bake for 15-20 minutes to reheat.
Tips:
- Soak the butter beans overnight: Soaking the butter beans overnight will help to soften them and reduce the cooking time.
- Use a good quality stock: The stock you use will make a big difference to the flavor of the colcannon. Use a good quality chicken or vegetable stock, or make your own.
- Don't overcook the cabbage: The cabbage should be tender but still have a bit of a bite to it. Overcooked cabbage will be mushy and bland.
- Mash the potatoes until smooth: Smooth potatoes will make the colcannon creamy and lump-free. If you prefer a more rustic texture, you can mash the potatoes less.
- Season to taste: Season the colcannon with salt and pepper to taste. You may also want to add other herbs and spices, such as garlic, thyme, or rosemary.
Conclusion:
Butter bean colcannon is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like it creamy or rustic, with or without meat, butter bean colcannon is sure to become a new family favorite.
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