It is mash, but not as we know it. If you fancy a change from the traditional white potato mash, give this cannellini bean mash a try.
Mashed potato is generally one of my least favourite things to make, mostly because of the starchy mess it creates when clearing up. Also, I am rubbish at it. My dad and husband are far better, so any mash dinners are predominantly made by them. I love potatoes but mash would be at the bottom of my potato dish list. The one exception to this is the truffle mash I had at the Galvin’s La Chapelle last year. Given half a chance I reckon I could have eaten a full pan. I actually contemplated licking my plate clean. Given the grandeur of our surroundings I – thankfully – decided against it. But it was a close call. Obviously the mash was served with something – a beautifully prepared fillet steak no less – but I was absolutely absorbed by the mouth-watering potato. La Chapelle is absolutely stunning and so is the food. But of all the delicious food I ate that night, the truffle mash is what I remember. I actually felt slightly bereft when it was finished! Overstatement? Try it and see…..
Anyway, back to this Cannellini Bean Mash. It is filling, healthy (low in fat and high in fibre) and a great accompaniment to grilled meat. Plus it’s really simple to make and much easier to clean up than potato (bonus!). This recipe serves 3-4 and will keep in an airtight container in the fridge for a couple of days.
- 1 medium onion
- 1 clove of garlic
- Olive oil
- 2 x 400g tin of cannellini beans
- 100ml Chicken (or vegetable) stock
- Salt + pepper
- Finely dice the onion, add to a pan with a good slug of olive oil and soften for 4-5 minutes.
- Add the crushed garlic and cook gently for another 2 minutes.
- Drain the cannellini beans and add them to the mixture with approximately 50ml of stock, stirring well for a few minutes to warm the beans.
- Add some parsley, salt, pepper and stir again.
- Remove from the heat and mash the beans (this is a textured mash – it won’t be completely smooth).
- Add a little more stock to loosen the mixture if required and more seasoning to taste.
I served it with braised cabbage with bacon and honey mustard pork belly strips.
Let me know what you think…