Ingredients – serves 3

• 2 tins butter beans
• 2 tbs extra virgin olive oil
• 1 onion, sliced finely
• 3 cloves garlic
• 750g mushrooms, chopped into chunks
• 1 ½ tbsp mustard
• 1 tsp paprika
• 200g spinach
• 180g chestnuts
• 85g kefir or yoghurt

Method

• Add the butter beans to a food processor with a pinch of salt and pepper and blitz until smooth.  Add some of the bean juice to help get to a nice ‘mash’ consistency.
• Heat the oil in a large pan and sauté the onion for 3-5 minutes before adding the garlic.  Cook for a further 30 seconds and then add the mushrooms. 
• Cover with the lid and cook for 7 minutes, stirring occasionally
• Meanwhile, add the butter bean mash to a saucepan and heat slowly, stirring frequently.  Cook until heated through.
• Add the mustard, paprika and chestnuts and cook for another minute before adding the spinach, stirring to combine.
• Once the spinach has wilted, turn off the heat.
• Add the kefir to the stroganoff and stir to combine seasoning to taste.
• Serve the mushroom stroganoff with the mash.