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
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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.