Wednesday, January 12, 2011

White Bean Mash

White bean mash shown served with pan-seared sirloin medallions and sauteed spinach.

Cannellini, navy and great northern all work but our favorite is cannellini.

Serves 6

2 cans white beans, rinsed and drained
4 cloves garlic, minced
¼ medium-sized onion, finely chopped
½ C vegetable or chicken stock
Salt and pepper


In a small skillet, saute onions and garlic until soft and translucent. Meanwhile, heat rinsed and drained beans into a medium saucepan and heat over medium-low heat. Add cooked onions, garlic, stock and juice from half of the lemon. Bring to a simmer then mash, off heat, with a submersion blender, standing blender or hand masher until desired consistency. Return to medium-low heat for a couple more minutes then salt and pepper to taste.


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