Best Creamy White Bean And Vegetable Mash Recipes

GARLIC WHITE BEAN MASH IN A FLASH

Garlic White Bean Mash In A Flash image

Sometimes you've just gotta have mash but you simply don't have the energy (or time) to peel, cut, boil and mash potatoes. On such occasions, this Garlic White Bean Mash In A Flash is simply fabulous to satisfy your craving - suitably named because it requires such little effort to make. I made this as a side for my Healthy Parmesan Garlic Crumbed Fish to make a complete meal in 15 minutes. This recipe is also great to use as a topping for bruschetta.

Provided by Nagi | RecipeTin

Categories Sides

Time 4m

Number Of Ingredients 6

Ingredients

1 tbsp extra virgin olive oil
1 garlic clove (, minced)
1 can cannellini beans ((15oz / 420g can), drained)
1/3 cup vegetable stock
1/2 lemon zest ((optional))
Salt and pepper to taste

Steps:

Heat oil in pan over medium high, add garlic and sauté until fragrant.
Add beans, stock and lemon zest.
Simmer for 2 minutes, then use a fork or potato masher to mash.
Season to taste with salt and pepper.

Nutrition Facts : ServingSize 262 g, Calories 269 kcal, Carbohydrate 32.5 g, Protein 15.8 g, Fat 7.2 g, SaturatedFat 1.1 g, Sodium 127 mg, Fiber 10.7 g

CREAMY WHITE BEANS WITH HERB OIL

Creamy White Beans With Herb Oil image

Canned beans are transformed into a hearty, elegant main swirled with an herb oil that comes together in no time with the aid of a food processor. This particular oil includes chives, cilantro and basil, but feel free to use what you have on hand. Parsley and mint would also work well. Serve with a chilled glass of red wine, a big green salad and a loaf of crusty bread.

Provided by Colu Henry

Categories dinner, lunch, quick, weekday, weeknight, beans, side dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup roughly chopped chives
1/2 cup roughly chopped cilantro leaves and tender stems
1/2 cup tightly packed basil leaves
1/2 cup olive oil
Squeeze of lemon
Kosher salt, to taste
2 tablespoons olive oil
2 garlic cloves, thinly sliced
2 (15-ounce) cans white beans, like butter beans or cannellini, rinsed and drained
Kosher salt and black pepper
1/2 cup chicken stock, vegetable stock or water
Flaky salt, for serving (optional)

Steps:

Make the oil: In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.
Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.
Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.
Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 557, UnsaturatedFat 29 grams, Carbohydrate 45 grams, Fat 36 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 674 milligrams, Sugar 4 grams

MASHED WHITE BEANS

Mashed White Beans image

Take familiar techniques, like mashing, and apply them in new ways for this delicious side.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 10m

Number Of Ingredients 5

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
2 cans (19 ounces each) cannellini beans, drained and rinsed
1 tablespoon chopped fresh sage, (or 1 teaspoon dried)
Coarse salt and ground pepper

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.

Nutrition Facts : Calories 223 g, Fat 4 g, Fiber 10 g, Protein 14 g

CREAMY WHITE BEAN AND VEGETABLE MASH

Creamy White Bean and Vegetable Mash image

Butter and cream usually mean mashed potatoes are off-limits for vegans, but this variation gets its silky texture from white beans instead. Adding the legumes also doubles the amount of protein compared with traditional spuds.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Yield Serves 6

Number Of Ingredients 7

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, chopped
1 stalk celery, thinly sliced
1 carrot, peeled and thinly sliced
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
2 cups cooked white beans, drained (equivalent to one 16-ounce can)
Coarse salt and freshly ground pepper

Steps:

Heat oil in a medium saucepan over medium heat. Cook onion, celery, and carrot until translucent, 6 to 8 minutes. Add potatoes and white beans and cover with water by 2 inches. Season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 8 minutes. Drain, reserving about 1 cup cooking water.
Mash vegetables, adding reserved water to adjust consistency. Season with salt and pepper and drizzle with oil before serving.

Nutrition Facts : Calories 206 g, Fat 5 g, Fiber 8 g, Protein 9 g, Sodium 316 g

CREAMY WHITE BEAN & ITALIAN SAUSAGE SOUP

Creamy White Bean & Italian Sausage Soup image

This recipe was in a little recipe pamphlet DH received in the mail. I added extra seasonings and increased the cooking times. I served it with hot crusty sourdough bread and it made a wonderful cold weather soup. As an added bonus using canned beans makes it a very quick and easy dish to put together. I like using the parmesean cheese and DH likes the extra "kick" of the crushed red peppers.

Provided by Luby Luby Luby

Categories Beans

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

3 (15 1/2 ounce) cans white beans (not dried, I use Great Northern)
1 (1 lb) package bulk Italian sausage, casing removed
2 tablespoons vegetable oil
1 large onion, chopped
1 carrot, peeled and shredded
1 celery rib, diced
1 tablespoon minced garlic
2 (14 ounce) cans chicken broth
1 cup heavy whipping cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/8 teaspoon ground cayenne pepper
grated parmesan cheese (optional)
crushed dried red pepper (optional)

Steps:

Drain beans in colander and remove 1 1/2 cups beans and place in mixing bowl.
Using a potato masher or the back of a spoon mash beans to a fairly smooth consistency then set aside.
In large skillet cook sausage over medium heat breaking up into small pieces until browned.
Remove sauage from skillet and place on paper towels to absorb grease.
In heavy dutch oven or stock pot heat oil over medium heat.
Add chopped onions, carrots and celery to hot oil and cook until softened, about 20-25 minutes.
Add broth, whole beans and minced garlic to vegetable mixture.
Bring to a simmer, lower heat and stir in cooked sausage and reserved mashed beans.
Add seasonings, cover and simmer gently over medium heat for about 30 minutes.
Add heavy cream and cook covered over low heat for about 10 minutes.
Place in bowls and sprinkle with grated parmesean cheese and crushed red pepper flakes, if desired.

Nutrition Facts : Calories 1105.6, Fat 66.7, SaturatedFat 28, Cholesterol 167.8, Sodium 2138.1, Carbohydrate 82.2, Fiber 17.1, Sugar 3.2, Protein 46.3