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.
GARLIC WHITE BEAN MASH IN A FLASH
Sometimes you've just gotta have mash but you simply don't have the energy (or time) to peel, cut, boil and mash potatoes. On such occasions, this Garlic White Bean Mash In A Flash is simply fabulous to satisfy your craving - suitably named because it requires such little effort to make. I made this as a side for my Healthy Parmesan Garlic Crumbed Fish to make a complete meal in 15 minutes. This recipe is also great to use as a topping for bruschetta.
Provided by Nagi | RecipeTin
Categories Sides
Time 4m
Number Of Ingredients 6
Steps:
- Heat oil in pan over medium high, add garlic and sauté until fragrant.
- Add beans, stock and lemon zest.
- Simmer for 2 minutes, then use a fork or potato masher to mash.
- Season to taste with salt and pepper.
Nutrition Facts : ServingSize 262 g, Calories 269 kcal, Carbohydrate 32.5 g, Protein 15.8 g, Fat 7.2 g, SaturatedFat 1.1 g, Sodium 127 mg, Fiber 10.7 g
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
MASHED WHITE BEANS
Take familiar techniques, like mashing, and apply them in new ways for this delicious side.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Number Of Ingredients 5
Steps:
- In a large skillet, heat oil over medium heat. Cook garlic, stirring often, until golden, about 1 minute.
- Add beans, sage, and 1 1/4 cups water. Cook, stirring often, until beans are hot and liquid thickens, about 4 minutes.
- Mash beans, leaving some whole. Season with salt and pepper.
Nutrition Facts : Calories 223 g, Fat 4 g, Fiber 10 g, Protein 14 g
BRAISED WHITE BEANS
A healthy and delicious side dish, packed full of unforgettable flavours - try it with a roast
Provided by Mary Cadogan
Categories Dinner, Side dish
Time 2h
Number Of Ingredients 10
Steps:
- Rinse the beans and put in a large pan with 1 onion, 1 carrot and 1 celery stick, all halved, 1 unpeeled garlic clove and the bouquet garni. Cover with water, bring to the boil, then reduce the heat and simmer for about 30-45 mins, until the beans are almost tender but holding their shape.
- Meanwhile, chop the remaining onion, carrots and celery stick. Peel and finely chop the remaining garlic. Heat the butter and oil in a large pan, add the vegetables and gently fry for 10 mins until lightly coloured.
- Drain the beans, reserving the cooking liquid. Fish out and discard the whole vegetables and bouquet garni. Add the beans to the pan of vegetables with the tomatoes and sufficient reserved cooking liquid to just cover them. Top up with boiling water if necessary. Add plenty of salt and pepper and bring to the boil. Cover and simmer for about 30 mins until the beans and vegetables are tender, then scatter with parsley, to serve.
Nutrition Facts : Calories 247 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 5 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.15 milligram of sodium
CREAMY WHITE BEAN AND VEGETABLE MASH
Butter and cream usually mean mashed potatoes are off-limits for vegans, but this variation gets its silky texture from white beans instead. Adding the legumes also doubles the amount of protein compared with traditional spuds.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Serves 6
Number Of Ingredients 7
Steps:
- Heat oil in a medium saucepan over medium heat. Cook onion, celery, and carrot until translucent, 6 to 8 minutes. Add potatoes and white beans and cover with water by 2 inches. Season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 8 minutes. Drain, reserving about 1 cup cooking water.
- Mash vegetables, adding reserved water to adjust consistency. Season with salt and pepper and drizzle with oil before serving.
Nutrition Facts : Calories 206 g, Fat 5 g, Fiber 8 g, Protein 9 g, Sodium 316 g
WHITE BEAN SOUP WITH PASTA
We use mirepoix-a combination of onion, celery and carrots-to flavor this soup. Keep a store-bought bag of the mixture in your freezer to ensure you always have some on hand without worrying about it going bad.
Provided by Devon O'Brien
Categories Healthy, Quick & Easy Soup Recipes
Time 25m
Number Of Ingredients 13
Steps:
- Put a large saucepan of water on to boil.
- Heat oil in a large pot over medium-high heat. Add mirepoix and cook, stirring, until softened, about 3 minutes. Add garlic, Italian seasoning, salt, crushed red pepper and ground pepper and cook, stirring, until fragrant, about 1 minute. Add tomatoes and their juices, broth and beans and bring to a boil. Reduce heat to maintain a lively simmer. Cover and cook, stirring occasionally, until the tomatoes begin to break down, about 10 minutes.
- Meanwhile, cook pasta in the boiling water for 1 minute less than the package directions. Drain.
- Stir spinach into the soup. Stir in the pasta just before serving. Serve topped with Parmesan.
Nutrition Facts : Calories 277 calories, Carbohydrate 49 g, Cholesterol 3 mg, Fat 5 g, Fiber 9 g, Protein 12 g, SaturatedFat 1 g, Sodium 576 mg, Sugar 7 g
BEAN MASH
Vegan Bean Mash with onion and garlic, a simple and delicious side dish that is packed with protein and fibre. It is also a great alternative to the regular mashed potatoes, or can be served as a healthy party dip or on toast, crostini or bruschetta. Bonus point, it's gluten free, low calorie, high protein.
Provided by Daniela Apostol
Categories Appetizer
Time 10m
Number Of Ingredients 9
Steps:
- Drain the beans and rinse under cold water.
- In a pan, add the olive oil and heat it up on a low to medium heat.
- Peel and chop the onion, and fry it until golden.
- Add the peeled and chopped garlic, and fry for a further 30 seconds, then add the beans, salt, pepper, paprika and water.
- Leave to simmer for 1 minute, then add everything to a blender.
- Blitz everything in a food processor until you get a smooth paste.
- Transfer to a bowl and decorate with rosemary.
- Serve warm or cold.
Nutrition Facts : Calories 78 kcal, Carbohydrate 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 293 mg, Protein 1 g, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
WHITE BEAN, PARSLEY & GARLIC MASH
Canned beans and chickpeas are perfect for mashing when you need a speedy side dish
Provided by Good Food team
Categories Dinner, Side dish, Supper
Time 15m
Number Of Ingredients 6
Steps:
- Heat the olive oil in a saucepan and tip in the shallots (or onion). Cook gently for 5 mins, then add the garlic cloves and cook for another 2 mins until soft.
- Tip the cannellini beans into the pan and mash roughly, adding a little stock or water to loosen. Stir in the parsley with plenty of seasoning. Great with roast white fish, spicy chorizo and griddled scallops
ROASTED GARLIC & CHEDDAR WHITE BEAN MASH
A great healthy alternative to mashed potatoes, you won't believe how creamy and comforting white bean mash can be. This recipe is packed with roasted garlic and cheddar cheese for maximum flavor.
Provided by Christine Melanson
Time 1h5m
Number Of Ingredients 7
Steps:
- First, roast the 2 heads of garlic. Heat the oven to 180C/360F. Slice the top off each head of garlic (just a little, so that each clove is exposed) and brush the exposed cloves with olive oil. Wrap in foil and place in the oven for 45 minutes. Remove, unpeel the foil, and leave to cool down for about 15 minutes.
- Once they are cooled, squeeze out all of the garlic cloves into a small glass or bowl- they will now be soft and creamy and will ooze out of their skins very easily. Mash them with a fork, and then mix in a few tablespoons of extra virgin olive oil. Whisk until emulsified.
- Mince the additional 1-2 cloves. Heat 1-2 Tblsps of olive oil in a saucepan and lightly saute the garlic until fragrant and soft, but stop before they become brown and toasted.
- Now add the white beans and the roasted garlic/olive oil mix to the same pan. Mash the beans into the garlic with a wooden spoon and/or a potato masher. Once they are mostly broken up, add the spoonful of yogurt.
- Use a hand mixer to whip them into a creamy mash, adding additional olive oil or yogurt if the mixture is too thick.
- Finally, over a medium heat, add the cheese and stir until melted in.
- Garnish with some chives and serve!
Nutrition Facts : Calories 265 kcal, Carbohydrate 24 g, Protein 13.3 g, Fat 13.9 g, SaturatedFat 4.7 g, Sodium 732 mg, Fiber 5.4 g, Sugar 0.5 g, ServingSize 1 serving
WHITE BEAN MASH
Steps:
- 1. Sort through beans and remove any stones. Rinse in fine mesh sieve. 2. Combine 8 cups (2 L) water and white kidney beans in large deep bowl. Cover and refrigerate overnight. Discard water and rinse beans. 3. Bring 8 cups (2 L) fresh water, soaked beans, garlic and onion to boil in large pot. Reduce heat; partially cover and simmer for 1 to 1½ hours or until beans are very tender. Drain well and return to pot. 4. Add vegetable stock and mash beans with potato masher until smooth. Stir in sage, tomatoes, basil, salt and pepper. Other Bean Options: Romano beans. Canned Bean Option: Use three 19 oz cans white or red kidney or Romano beans, drained and rinsed.
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- Add one tablespoon of olive oil to a large pan and saute the garlic and rosemary for a few seconds, don't let the garlic brown.
- Add the cannellini beans with the lemon juice, zest, another tablespoon of olive oil and a good pinch of salt and pepper. Cook the beans for 2-3 minutes, then start to mash them with a fork.
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