Mashed Cannellini Beans

February 3, 2010 · 29 comments

in beans and legumes,dairy-free,healthy,vegetarian

I adore beans.  I so regret the time in my life when I refused to eat them just because I assumed I wouldn’t like them. Now, we eat them at least once a week.  They’re cheap, healthy, delicious, and so versatile.

Cannellini beans are one of my favorites and apparently, as he told me last week, my husband’s absolute favorite bean.  They’re delicious in so many things (one of our staples being this chicken, white bean, and spinach stew), but it’s not often I eat them on their own as a side.  I decided to mash them much like I do with our black beans and how I’ve recently done with pinto beans.  These are so easy and delicious.  They’re great as a substitute for mashed potatoes if you want something that is nice and starchy and will absorb juices (we  had these with a chicken breast and simple pan sauce), but packs more protein and fiber than your good ol’ yukon golds.

I was rather heavy handed on the garlic with these, using 3 fat cloves, but we found them delicious. Feel free to reduce the amount if you are not huge garlicphiles like we are.  I actually am starting to wonder if I’m becoming immune to the taste of garlic because I eat it in pretty much everything, and in large quantities…

Mashed Cannellini Beans with Rosemary and Garlic

Serves 2
print Printer Friendly Recipe

2 tsp. olive oil
3 cloves garlic
1 can cannellini beans, drained and rinsed
2 tsp. fresh chopped rosemary or 1/2 tsp. dried
3/4 cup chicken or vegetable broth
2 tsp. lemon juice

Heat a skillet over medium heat and then add the oil until shimmering.  Saute the garlic in the oil until fragrant and lightly browned, and then stir in the cannelini beans and rosemary.

Add broth to the skillet and salt and pepper to taste.  Bring to a boil and then reduce to a simmer for about 10-15 minutes.

Stir in the lemon juice off the heat and mash the beans with a potato masher.

Related Articles:



{ 25 comments… read them below or add one }

Ed Schenk@ Detroit Eats February 3, 2010 at 9:39 pm

I was surprised to find them referredto as white kidney beans.

Reply

nina February 3, 2010 at 10:15 pm

I think if our forfathers were more inventive with beans, more children would have liked beans……my children just assume we are having mash potatoes while in fact they are having mashed beans…..the secret to me is that there has to be some gravy or sauce!!! Lovely meal!!

Reply

Stamatia February 3, 2010 at 10:24 pm

I would say skordophile, but I’ve seen alliophile, too (from allium, the Latin root for words like the French “ail”).

My boyfriend won’t eat beans (except he’ll eat chickpeas – I don’t know why!), but I think he’d be willing to try it if they were smooshed to oblivion and loaded up with garlic…

Reply

Peter G @ Souvlaki For The Soul February 4, 2010 at 7:17 am

These are a favourite Elly! I make mine with garlic and red wine vinegar.

Reply

Cara February 4, 2010 at 8:16 am

Great idea for another mashed potato alternative!

Reply

Anna A February 4, 2010 at 9:07 am

Holly frijoles these sound and look killer. I love the garlic and rosemary flava flavs too. Sometimes I make hummus with cannellini beans, rosemary and garlic but now I will have to try your recipe. Thanks!

Reply

bellini valli February 4, 2010 at 9:50 am

Cannelini beans…check…garlic…check…..I think I can do this.

Reply

Kalynskitchen February 4, 2010 at 10:13 am

I love this recipe!! What a great idea.

Reply

Courtney February 4, 2010 at 11:20 am

Yum! This looks awesome! Eric and I love garlic and always add more than a recipe calls for, so I know we’ll totally love these. I’m so excited to have a good alternative to mashed potatoes. Thanks, Elly!

Reply

ash February 4, 2010 at 3:49 pm

i want to try these! i’ve honestly ever had cannellini beans in soup… i’m not sure why I’ve never made them otherwise! great idea! protein instead of starch with grilled chicken would be perfect!

Reply

annie February 4, 2010 at 6:29 pm

What a fantastic idea! I love canellini beans, so this sounds absolutely delicious.

Reply

tasteofbeirut February 5, 2010 at 8:50 am

I love cannellini beans and prepared this way is the best way! Honestly, i did not think you went crazy with the garlic, sometimes I put twice as much!

Reply

Juliana February 5, 2010 at 2:41 pm

Oh! Never thought in mashing cannellini beans, sounds yummie and sure great as a side dish :-)

Reply

brannyboilsover February 5, 2010 at 4:25 pm

What a unique idea!

Reply

Ivy February 6, 2010 at 1:12 am

Great idea to mash the beans.

Reply

Kerstin February 7, 2010 at 12:39 pm

I love this! We’ve gotten more into beans lately too and I’m sure they’re great as a mashed side dish!

Reply

Molly February 8, 2010 at 11:14 pm

Holy yum! These were so so good…I want to make them again with tomorrow’s dinner. I served with sauteed chicken in a honey-balsamic reduction – just delish! i could have eaten both servings myself. what a great alternative to the starchy potatoes – love the added protein and fiber.

Reply

elly February 8, 2010 at 11:17 pm

I’m so happy you liked them, Molly! And that chicken sounds delicious!

Reply

Kevin February 14, 2010 at 8:43 am

I like the sound of mashed beans for a side dish.

Reply

Chelai August 13, 2011 at 10:53 am

These were great! Served them with indian meatballs. Thanks

Reply

elly August 13, 2011 at 11:54 am

Glad you liked them, Chelai!

Reply

Erika September 23, 2011 at 3:14 pm

I’m making them again for the second time in a month. Love it! I added a little red pepper flakes to give it a little spice. I feel healthy eating this. Thanks!

Reply

elly September 23, 2011 at 3:16 pm

Glad you enjoy them, Erika, and love the red pepper flake addition!

Reply

Diane January 21, 2012 at 12:37 pm

Just made these beans for lunch. Excellent taste. They will be a standard side dish in my house. I used the immersion blender to “mash” beans. I plan to look for more recipes on your website. Thanks!!!

Reply

elly January 21, 2012 at 3:33 pm

Happy to hear it, Diane!

Reply

{ 4 trackbacks }

Leave a Comment

Previous post:

Next post: