Making colcannon without potatoes might be heresy to the Irish, but I can’t eatthe darn things, so here’s a different take on colcannon, using butter beans instead.
My alternative colcannon recipe
400g can butter beans
Stock to boil the beans in (a gluten free vegetable stock like Kallo is fine)
2 tsp mustard powder
1 tbsp spirit vinegar
(Or substitute the 2 ingredients above with 2 tsps gluten free Dijon mustard.)
3 tbsps olive oil
150g onion, finely sliced
150g cabbage, finely sliced
1 garlic clove, crushed
Small handful fresh parsely, chopped
30ml water
2oz grated cheddar cheese (if you’re not dairy-free like me, you lucky git 😉 )
75g dry-cure bacon
Just cover the beans with the stock and just cover. Boil then simmer for 10 minutes or until the stock has reduced to about 30ml. Mash the beans with the stock with a potato masher then mix in the mustard/vinegar.
Fry the bacon until browned, then soften the onion in the same pan over a low heat, add the cabbage and garlic and mix well. Add the water, cover and simmer for about 10 minutes until the cabbage is soft, stirring occasionally. Mix with the mashed beans.
Heat the oil in a frying pan and add the mixture, flatten it down and cook over a medium heat to brown the bottom. Then sprinkle the cheese over the top and grill.
So good as a weekend gluten free breakfast, or any other time for that matter!