Cannellini Bean Mash Recipes

17 WAYS TO USE CANNELLINI BEANS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

CAULIFLOWER AND CANNELLINI BEAN MASH

Steps:

• Put the cauliflower, beans, milk, butter and rosemary in a large saucepan. Bring to a simmer, cover, reduce the heat to medium-low and cook until the cauliflower is fork tender, about 15 minutes. Uncover and continue cooking until the cauliflower is soft, but not mushy, about 10 minutes. Mash with a potato masher, then stir in the grated Parmesan. Season with 1 teaspoon salt and a couple turns of pepper. Serve sprinkled with the shaved Parmesan and topped with a fresh rosemary sprig.

CANNELLINI BEAN MASH

Steps:

• Best prepared in a small skillet that has a lid. Gently fry the leek in the olive oil over a gentle heat for 3 to 5 minutes stirring occasionally. Add the garlic and the thyme sprigs and continue to gently fry and stir. The leek should loosen up and become sticky - do not allow it to brown. Add the white wine if using and stir for a minute to evaporate off the alcohol. Add the stock and the cannellini beans and stir through. Pop the lid on the skillet and gently cook for 10 minutes or so stirring every now and then. If it is drying out too quickly add a little more stock. Lift the lid and remove the thyme stalks. With the back of a fork or potato masher, mash around half the beans and stir to mix the whole beans with the mashed ones. It should have the consistency of slightly wet lumpy mashed potatoes. Adjust seasoning to your tastes. If it is too liquid simmer with the lid off the skillet until reduced - remember to stir occasionally to prevent sticking. Plate up and top with a piece of grilled chicken or fish

CAULIFLOWER AND CANNELLINI BEAN MASH RECIPE

Steps:

• Roughly chop the cauliflower and put in a large lidded saucepan along with one 15-ounce can cannellini beans with their liquid, 1/3 c. milk, 4 tablespoons (1/2 stick) unsalted butter, and 1 tablespoon minced fresh rosemary. Bring to a simmer, cover, reduce the heat to medium-low and cook until the cauliflower is fork tender, about 15 minutes. Uncover and continue cooking until the cauliflower is soft, about 10 minutes. Mash with a potato masher, then stir in 1/4 c. grated Parmesan. Season with 1 teaspoon kosher salt and freshly ground black pepper to taste. Serve with shaved Parmesan over the top.

GRILLED PORTOBELLO MUSHROOMS WITH MASHED CANNELLINI BEANS AND HARISSA SAUCE

Steps:

• Mix roasted red pepper, shallot, garlic, 1 teaspoon olive oil, mint, lime juice, Dijon mustard, cilantro, 1/2 teaspoon salt, red pepper flakes, coriander, 1 pinch black pepper, and cayenne pepper together in a bowl to make harissa sauce.
• Combine cannellini beans and water in a small saucepan over medium-low heat; heat until warmed through, about 5 minutes. Drain.
• Combine drained beans, 2 teaspoons truffle oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor; puree until smooth.
• Preheat grill for medium heat and lightly oil the grate. Brush mushroom caps on both sides with 4 teaspoons olive oil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill mushrooms, gill-side up, basting frequently with vegetable broth, about 4 minutes per side.
• Top each mushroom cap with 1/2 cup bean puree and 2 tablespoons of harissa sauce.

WHITE BEAN, PARSLEY & GARLIC MASH

Steps:

• Heat the olive oil in a saucepan and tip in the shallots (or onion). Cook gently for 5 mins, then add the garlic cloves and cook for another 2 mins until soft.
• Tip the cannellini beans into the pan and mash roughly, adding a little stock or water to loosen. Stir in the parsley with plenty of seasoning. Great with roast white fish, spicy chorizo and griddled scallops

MASHED WHITE BEANS WITH SPINACH, GARLIC, AND LEMON

Steps:

• Pour 2 tablespoons olive oil into In a medium saute pan over medium-high heat. Add the spinach, garlic, and lemon zest. Saute, stirring occasionally, until spinach is wilted, about 1 minute.
• Add the beans, 1/4 teaspoon kosher salt, and a couple turns of freshly ground black pepper. Mash beans with a fork until the consistency of (very) lumpy mashed potatoes.
• Divide between two bowls (or just pile them into one bowl and keep them all to yourself). Squeeze a lemon half over each serving, drizzle with olive oil, and sprinkle with a little more salt and pepper to taste. Serve at once.

MASHED WHITE BEANS

Steps:

• In a large skillet, heat oil over medium heat. Cook garlic, stirring often, until golden, about 1 minute.
• Add beans, sage, and 1 1/4 cups water. Cook, stirring often, until beans are hot and liquid thickens, about 4 minutes.
• Mash beans, leaving some whole. Season with salt and pepper.

MASHED CANNELLINI BEANS WITH WILTED GREENS & FRIED ARTICHOKES

Steps:

• Warm 1 tbsp olive oil in a saucepan over a medium heat. Add the garlic, thyme, a pinch of salt and the chilli flakes, and cook for 1 min or so. Tip in the beans, then add a slosh of their water and the juice of 1/2 a lemon. Cook for a few mins, crushing them with a fork or the back of a wooden spoon. Remove from the heat and discard the springs of thyme. Keep warm.
• Heat a little olive oil in a non-stick frying pan with a lid. Add the greens and a pinch of salt, then put the lid on to wilt and steam the greens for a few mins until softened. Season and add some of the lemon juice, and tip into a bowl. Keep warm.
• Heat 2 tbsp olive oil in the frying pan you used for the greens. Put the semolina flour in a bowl and season. Drain the artichokes and pat them dry with kitchen paper. Dip each one in the flour and put in the pan to shallow fry, turning halfway through, until crisp and golden, around 3-5 mins. Spoon the cannellini beans onto a plate and top with the wilted greens and artichokes. Garnish with lemon zest, rosemary, grated parmesan and extra lemon wedges on the side.