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.
WHITE BEANS AND ROSEMARY CROSTINI
Provided by Food Network
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat a fireplace to medium heat. Adjust the grill racks over the flame and heat a heavy Dutch oven over the rack. Alternatively, heat a medium saucepan over medium heat.
- Once hot, add the oil to the saucepan. Add the pancetta and render some of its fat. Add the rosemary and garlic, and saute until fragrant. Stir in the beans, lemon juice and some salt and pepper. Mash the beans with the back of a wooden spoon. Don't mash them all smooth, you want some texture.
- Toast the baguette slices. Serve the beans on top of the toasted baguette. Drizzle with olive oil if desired.
ROSEMARY WHITE BEAN MASH
Make and share this Rosemary White Bean Mash recipe from Food.com.
Provided by kelly in TO
Categories Spreads
Time 15m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Heat a little oil in a frying pan and add garlic for a few minutes.
- Add the rest of ingredients and warm over a low heat.
- Add remaining oil and mash beans with the back of a fork.
- Season well before serving.
Nutrition Facts : Calories 712.9, Fat 28.7, SaturatedFat 4.3, Sodium 17.8, Carbohydrate 89.5, Fiber 20.1, Sugar 1.2, Protein 29.9
MASHED WHITE BEANS
Make and share this Mashed White Beans recipe from Food.com.
Provided by akgrown
Categories Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, heat olive oil over med heat. Cook garlic, stirring often, until golden, about 1 minute
- Add beans, sage, and water. Cook stirring often, until beans are hot and liquid thickens, about 4 minutes
- Mash beans, leaving some whole. Season with coarse sat and pepper.
Nutrition Facts : Calories 408, Fat 4.4, SaturatedFat 0.8, Sodium 16.8, Carbohydrate 68.4, Fiber 17.2, Sugar 1, Protein 26.4
WHITE BEAN SPREAD WITH GARLIC & ROSEMARY
This spread has a long shelf life - it can be refrigerated for up to 2 weeks - and can be pulled out for impromptu entertaining.
Provided by USA WEEKEND columnist Pam Anderson
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Yield 16
Number Of Ingredients 4
Steps:
- Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.
Nutrition Facts : Calories 48.2 calories, Carbohydrate 6.2 g, Fat 1.8 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 1.5 mg, Sugar 0.1 g
WHITE BEAN MASH
Make and share this White Bean Mash recipe from Food.com.
Provided by Wendys Kitchen
Categories Beans
Time 15m
Yield 4 serving(s)
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.
Nutrition Facts : Calories 279.3, Fat 14.1, SaturatedFat 2.1, Sodium 576.9, Carbohydrate 28.5, Fiber 10.3, Sugar 3.6, Protein 10.2
WHITE BEANS WITH ROSEMARY AND GARLIC
Steps:
- Soak overnight in 4 cups water: 1 cup dried white beans (cannellini, white runner, Great Northern, navy, and so on).
- Drain and transfer to a heavy pot. Add water to cover by 2 inches. Bring to a boil. Lower the heat and skim off any foam. Simmer gently for 2 hours or so, until the beans are tender. Add more water if necessary during the cooking. Season to taste with: Salt.
- In a heavy-bottomed saucepan or skillet, warm over low heat: 1/4 cup extra-virgin olive oil.
- Add: 4 garlic cloves, coarsely chopped, 1 teaspoon coarsely chopped rosemary leaves.
- Cook just until the garlic is soft, about 2 minutes. Stir into the beans, taste for salt, and adjust as needed. Let the dish sit for a few minutes before serving to allow the flavors to marry.
- Variation
- Leaves of either sage or winter or summer savory are delicious substitutes for rosemary.
ROSEMARY WHITE BEANS
Make and share this Rosemary White Beans recipe from Food.com.
Provided by Gay Gilmore
Categories Beans
Time P1DT1h50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cover the beans with cold water and soak overnight in the refrigerator.
- They will double in size so use a lot of water.
- Heat the bacon in a large pot over medium heat, until the fat is rendered and the bacon is crisp, about 8-10 minutes.
- Add the onions and cook 8-10 minutes until soft.
- Add the garlic and cook 1 minute.
- Then add the chicken stock and water til simmering.
- Drain beans of their water and add to pot.
- Cook on medium heat until soft, about 1 1/2 hours.
- There will be just enough liquid in the pot so it is frothy-- if necessary turn up the heat to reduce the liquid.
- Stir in the rosemary and butter, and season to taste before serving.
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WHITE BEAN MASH WITH ROSEMARY AND LEMON - INSIDE THE …
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5/5 (5)Total Time 10 minsCategory Side DishCalories 304 per serving
- 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.
- At this point you can decide what consistency you'd like the bean mash to be. I like to mash around half of the beans for a rustic style mash. For a creamy consistency add a splash of water or stock (around 1/2cup/125ml) and mash them all with a fork until creamy.
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