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Mashed Potatoes with Butter Beans
In a partnership with
@pangeia🇧🇷Brazil
•View in original language
(Português)
15 min(s)
4 servings
Livia Fernandes
@liviafulle- Ingredients
- Recipe
- Baked Potato with skin4 unit(s)
- Homemade tomato sauce or passata4 tablespoon
- Seasoned Shredded Chicken4 tablespoon
- Arugula Leaves to taste
- Cooked Butter Beans2 tablespoon
- Chopped red onion1 tablespoon
- Cherry tomatoes cut in half to taste
- Extra virgin olive oil to taste
- Salt to taste
- After cooking the butter beans (25 minutes in the pressure cooker or 50 minutes in the regular pan) drain the water and set aside
- Cook the potatoes until they are very soft (cook with salt )
- Wait for the potatoes to cool down and crush them with a glass
- Put it in a mold and add tomato sauce to each crushed potato
- Add the seasoned shredded chicken and drizzle with olive oil
- Bake in preheated oven at 180 degrees for about 40 minutes
- Make a little salad by mixing cooked butter beans with chopped red onion and cherry tomatoes
- Season your salad with olive oil and salt to taste (if you want add lemon or vinegar)
- After removing the potatoes from the oven, serve with arugula leaves.
- Serve with butter bean salad 😉🥗
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