Mashed Cannellini Beans with Rosemary and Garlic

A delicious and healthy alternative to potato. very versatile and can be used to compliment many dishes, vegetarian, meat or fish.

Delicious served with Pork in a Creamy Cider and Leek Sauce.


Mashed Cannellini Beans with Rosemary and Garlic
Serves 4
A healthy alternative to potato.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
  1. 2 tsp olive oil
  2. 1 can cannellini beans, drained and rinsed
  3. 1 large or 2 small garlic cloves, peeled and chopped finely
  4. 2 tsp fresh chopped rosemary or 1/2 tsp dried
  5. 175ml chicken or vegetable stock, preferably salt-free otherwise the beans will be too salty as the stock will be greatly reduced.
  6. 2 tsp lemon juice
  7. 1 large pinch black pepper
  1. Heat a pan over medium heat and add the oil, then stir in the cannellini beans, garlic and rosemary. Cook gently over a low heat for 5 minutes, stirring occasionally.
  2. Add the stock to the beans with the pepper. It will look as if there is too much liquid but it does get absorbed by the beans!
  3. Bring to the boil and then reduce to a simmer for about 10-15 minutes.
  4. Stir in the lemon juice off the heat and mash the beans with a potato masher, to the texture you prefer.
  5. I like a finer mash to go with any dishes with a sauce, and if I am using it to top a dish, I prefer a coarser mash.
  1. Tip: When reheating the mash, you might need to add some more liquid.
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  • Tricia Beazley
    7th August 2017 12:25 pm

    RE: Mashed Cannellini Beans with Rosemary And Garlic recipe. The garlic appears to be missing from the instructions. Please can you advise. Thank you.

    • admin
      7th August 2017 2:02 pm

      Hi Tricia
      Thank you for that- have now included the very relevant ingredient. I hope you enjoy the mash – I love it!

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