We’re loving The Bold Bean Company range of jarred beans. This simple butter bean mash is super tasty and would make a great side to almost anything. In fact our daughter has demanded this mash with other things since – a miracle in itself!
Wine Suggestion: This demands a fuller bodied white, but we didn’t feel like an oaky style so went with Podere Guardia Grande’s Saldenya, which is an unoaked Vermentino from an old vineyard in Sardinia that runs down to the sea. Fresh and dare we say it, salty, but with a plushness and weight of sunshine. A joy on its own as we cooked and then a good match with the dinner.
Pork chops with butter bean mash – serves 4
- 50g mayonnaise
- 1 tbsp lemon juice
- 2 tsp tomato purée
- 1 tsp pul biber
- 1 tsp freshly ground black pepper
- 4 pork chops
- 1 tbsp olive oil
- 1 clove of garlic, thinly sliced
- 1 large jar of good quality butter beans
- 1 tsp ground cumin
- rocket, to serve
Get a barbecue ready for direct grilling.
Mix the mayonnaise, lemon juice, tomato purée, pul biber, black pepper and a good pinch of salt, together in a large bowl. Add the pork chops and toss to coat in the marinade.
Cook the pork chops on a hot barbecue for 3-4 minutes on each side or until charred and tender.
Meanwhile, heat the oil in a pan over a medium heat. Add the garlic and cook for a minutes, then add the drained butter beans, 70ml of just boiled water, the cumin and plenty of salt and pepper. Stir to combine then mash to whatever consistency you like.
To serve, divide the mash between plates, top with a pork chop and a handful of rocket leaves. Drizzle over any tasty juices over the top.
(Original recipe by John-Gregory Smith in Olive Magazine, July 2022.)
Jono & Jules do food & wine 