Lemon And Thyme White Bean Mash Recipes
EASY WHITE BEAN MASH WITH LEMON AND THYME
This Easy White Bean Mash is a great speedy vegan side dish. Full of protein and fibre and you don't have to worry about peeling potatoes. | Simple, delicious and healthy.
Provided by Claire | Sprinkle and Sprouts
Categories Side
Time 10m
Number Of Ingredients 8
Steps:
- Drain the beans and rinse under a tap.
- Add the olive oil to a small pan, pull the leaves from the thyme sprigs and add them to the oil.
- Place over a low heat and gently warm the oil.
- Once the thyme starts to smell aromatic, add in the drained beans, the zest of the lemon and the vegetable stock.
- Stir over a medium/low heat until the beans are warmed through.
- Use your wooden spoon (or a large fork) to squash the beans into the stock until you have a rustic mash.
- Check your seasoning and serve drizzled with EVOO.
Nutrition Facts : Calories 213 kcal, Carbohydrate 34 g, Protein 12 g, Fat 4 g, Sodium 125 mg, Fiber 8 g, Sugar 1 g, ServingSize 1 serving
WHITE BEAN MASH
This is a garlicky, lemony, ultra-fabulous, utterly addictive bean mash.
Provided by Nigella
Yield Serves: approx. 4 - depending on what you serve it with
Number Of Ingredients 7
Steps:
- Put the 60ml / ¼ cup of olive oil in a saucepan, and mix in the garlic. Add the whole rosemary sprig, if using, and the lemon zest and warm through. Remove the rosemary, but do not throw away. Drain the beans and rinse under a tap to get rid of the gloop and then add to the pan and warm through, stirring and squishing with a wide, flat spoon so that the beans go into a nobbly mush. Season to taste; some beans come saltier than others. Serve the bean mash adorned with the reserved rosemary sprig.
LEMON AND THYME WHITE BEAN MASH
These mashed white beans make a great quick side dish. It's full of fiber, protein, and other nutrients.
Provided by Jovita | Yummy Addiction
Categories Side Dish
Time 7m
Number Of Ingredients 8
Steps:
- Heat the butter in a pan over medium-high heat. Add the garlic and lemon zest, and sauté stirring often for about 1 - 2 minutes, or until the garlic and zest become fragrant.
- Add the beans, salt, black pepper, thyme, and water to the pan and stir over medium-low heat until warmed through. Then, roughly mash the beans using a fork or potato masher. If the mixture looks a bit dry, add more water. Remove from heat and serve.
Nutrition Facts : Calories 335 kcal, Carbohydrate 43.7 g, Protein 14.8 g, Fat 12.1 g, Cholesterol 30.5 mg, Sodium 950 mg, Sugar 0.7 g, ServingSize 1 serving
FLASH-FRIED STEAK WITH WHITE BEAN MASH
When I was a child, steak houses always had something called minute steak, as in minnit, on the menu, economically attractive portions that needed a mere 60 seconds to cook through. In our house they were pronounced mynuoot steaks, as if in baffled disappointment at the meagreness of the meat provided. It's hard to throw off the idea that a steak should be something chunky and big enough to get your teeth into and I certainly like my meat rare. When I'm asked at a restaurant how I want my steak cooked, I tell them just to hit it on the head and walk it straight through. So I can do a proper, fleshly steak supper pretty damn fast, but when you're really up against it, this is the perfect almost-instant dinner. Under 5 minutes is what I'm talking about from start to finish - and that isn't bad. I could hone it down by sticking to the minute steak idea, and it's fine, only there's something like little school dinners about those sad little straggly rags of steam. This is my compromise: slender but still substantial steak that cooks for 90 seconds a side. And in that time, I've produced a garlicky, lemony, ultra-fabulous, utterly addictive bean mash. The recipe makes enough for 4, more if there are children eating too, but I have to come clean and say that I don't quite halve the amounts for the mash when there are just 2 of us eating. This is just too good, and I simply go down to two cans and a little less of everything else. I'm afraid I don't really want to reduce anything at all.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- First get on with the beans: put the 1/4 cup of olive oil in a saucepan add in the garlic and the lemon zest and warm through.
- Drain the beans and rinse under tap water, then add to the pan and warm through, stirring and squishing with a wide, flat spoon so that the beans go into a nubbly mush. Season, to taste. Some beans are saltier than others.
- Meanwhile, heat a teaspoon of oil in a large frying pan or skillet and cook the steaks on high for about 1 1/2 minutes a side and remove to warmed plates, sprinkling some salt, to taste, over them as you do so.
- Squeeze the lemon juice into the hot pan and let it bubble up with the meaty oil, then pour over the steaks. Serve immediately with the mash.
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