Mashed Cannellini Beans with Rosemary and Garlic
A healthy alternative to potato.
can cannellini beans
drained and rinsed
large or 2 small garlic cloves
peeled and chopped finely
fresh chopped rosemary or 1/2 tsp dried
chicken or vegetable stock
preferably salt-free otherwise the beans will be too salty as the stock will be greatly reduced.
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.