Go Back

Mashed Cannellini Beans with Rosemary and Garlic

A healthy alternative to potato.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4


  • 2 tsp olive oil
  • 1 can cannellini beans drained and rinsed
  • 1 large or 2 small garlic cloves peeled and chopped finely
  • 2 tsp fresh chopped rosemary or 1/2 tsp dried
  • 175 ml chicken or vegetable stock preferably salt-free otherwise the beans will be too salty as the stock will be greatly reduced.
  • 2 tsp lemon juice
  • 1 large pinch black pepper


  • 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.
  • 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!
  • Bring to the boil and then reduce to a simmer for about 10-15 minutes.
  • Stir in the lemon juice off the heat and mash the beans with a potato masher, to the texture you prefer.
  • 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.


Tip: When reheating the mash, you might need to add some more liquid.