Serves: approx. 4 - depending on what you serve it with
MetricCups
60 millilitres olive oil (plus 2 teaspoons)
most of 1 clove garlic (crushed)
1 sprig fresh rosemary (optional)
grated zest 1 lemon
3 x 400 grams cans of white beans
salt (to taste)
pepper (to taste)
¼ cup olive oil (plus 2 teaspoons)
most of 1 clove garlic (crushed)
1 sprig fresh rosemary (optional)
grated zest 1 lemon
3 x 14 ounces cans of white beans
salt (to taste)
pepper (to taste)
Method
Put the 60ml / ¼ cup of olive oil in a saucepan, and mix in the garlic. Add the whole rosemary sprig, if using, and the lemon zest and warm through.
Remove the rosemary, but do not throw away.
Drain the beans and rinse under a tap to get rid of the gloop and then add to the pan and warm through, stirring and squishing with a wide, flat spoon so that the beans go into a nobbly mush. Season to taste; some beans come saltier than others.
Serve the bean mash adorned with the reserved rosemary sprig.
Put the 60ml / ¼ cup of olive oil in a saucepan, and mix in the garlic. Add the whole rosemary sprig, if using, and the lemon zest and warm through.
Remove the rosemary, but do not throw away.
Drain the beans and rinse under a tap to get rid of the gloop and then add to the pan and warm through, stirring and squishing with a wide, flat spoon so that the beans go into a nobbly mush. Season to taste; some beans come saltier than others.
Serve the bean mash adorned with the reserved rosemary sprig.
I use this as a base recipe. I’ve tried it as is. I’ve also omitted the lemon and added chopped tomatoes instead which is also good
Posted by Al1966 on 18th May 2020
A fantastically cost effective recipe, thank you, Nigella. I whack mine in the oven if it’s on, or under the grill (grated cheese optional) to get deliciously crispy bits. I eat this as a main with salad or roast veg. Delicious!
Posted by Ellwood on 17th April 2020
First of all I want to say Thank You Nigella for this recipe. It's amazing. I actually don’t like eating. But this dish totally satisfies my appetite. I have made this and Nigella is correct, this is indeed a awesome dish. I add a lot more garlic because garlic is very good for you.
I have also made a variation of this with store bought tin of mushy peas and added Scotch Bonnet peppers. Also with the cheapest tin of baked beans with Scotch Bonnets peppers and cheddar cheese. A total game changer. Quick cheap and utterly delicious. Even better cold. Scotch bonnets are a good source of vitamins such as vitamin A, vitamin C, and vitamin B, as well as iron, niacin, riboflavin, and magnesium. They are also high in dietary fiber, phytochemicals, carotenoids, and flavonoids” Scource Google. Thanks again and have a splendid weekend.
Posted by Selfiecise on 14th March 2020
Caramalised onion and crumbed feta over the top is a meal in itself. Delicious.
Posted by LilianaB on 19th September 2019
I make this at least once a week during winter. The only difference is that I blend the beans, oil and garlic thoroughly until they turn into a cream-like stuff. Then I finely slice an onion and fry it until it turns slightly golden and then put it on top of the bean cream. It goes very well with pickled cucumbers or finely grated sauerkraut.
Posted by Suzica on 11th January 2018
I love this mash! Suits fish and meat and melts in your mouth. Tried it several times ever since I watched this episode.
Posted by MICHELLE<3 on 23rd October 2014
"OMG" I made this mash today, it was so easy and so tasty. My thoughts are "This mash is fantastic cold and blended". I think it would be fantastic as a stuffing for whatever takes your fancy. Or even just as a dip....MMmmmmmm YUMMY.
Posted by moomoo1961 on 20th August 2013
This is a really great recipe, I also tried it with broad beans. I used cauliflour as well but it is better to blend it using this.
Posted by Jo9599 on 27th January 2013
YUM YUM! Made this in the kitchen in work for a quick lunch with some packet sliced piri piri chicken. I didn't have garlic or rosemary, or lemon juice, but it was bloomin' lovely regardless. I know it'll be ten times better once I've made it properly at home. Nigella does it again!
Posted by wynmasterfunk on 13th November 2012
I am so addicted to this!!! I easily eat a tin of mashed beans to myself. Yum yum! A very quick & tasty side dish I use regularly & the kids love it too!!
Posted by Kylicious on 25th June 2012
I made this for six and served it with slow cooked lamb shanks Provencal. I mixed Borlotti and Butter beans and used flat leaf parsley. Went down a treat! Also mixed butter & oil rather than straight oil. Careful with the salt...!
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What 11 Others have said
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Posted by Al1966 on 18th May 2020
-
Posted by Ellwood on 17th April 2020
-
Posted by Selfiecise on 14th March 2020
-
Posted by LilianaB on 19th September 2019
-
Posted by Suzica on 11th January 2018
-
Posted by MICHELLE<3 on 23rd October 2014
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Posted by moomoo1961 on 20th August 2013
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Posted by Jo9599 on 27th January 2013
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Posted by wynmasterfunk on 13th November 2012
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Posted by Kylicious on 25th June 2012
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Posted by pelligrino on 1st September 2011
Show more commentsI use this as a base recipe. I’ve tried it as is. I’ve also omitted the lemon and added chopped tomatoes instead which is also good
A fantastically cost effective recipe, thank you, Nigella. I whack mine in the oven if it’s on, or under the grill (grated cheese optional) to get deliciously crispy bits. I eat this as a main with salad or roast veg. Delicious!
First of all I want to say Thank You Nigella for this recipe. It's amazing. I actually don’t like eating. But this dish totally satisfies my appetite. I have made this and Nigella is correct, this is indeed a awesome dish. I add a lot more garlic because garlic is very good for you. I have also made a variation of this with store bought tin of mushy peas and added Scotch Bonnet peppers. Also with the cheapest tin of baked beans with Scotch Bonnets peppers and cheddar cheese. A total game changer. Quick cheap and utterly delicious. Even better cold. Scotch bonnets are a good source of vitamins such as vitamin A, vitamin C, and vitamin B, as well as iron, niacin, riboflavin, and magnesium. They are also high in dietary fiber, phytochemicals, carotenoids, and flavonoids” Scource Google. Thanks again and have a splendid weekend.
Caramalised onion and crumbed feta over the top is a meal in itself. Delicious.
I make this at least once a week during winter. The only difference is that I blend the beans, oil and garlic thoroughly until they turn into a cream-like stuff. Then I finely slice an onion and fry it until it turns slightly golden and then put it on top of the bean cream. It goes very well with pickled cucumbers or finely grated sauerkraut.
I love this mash! Suits fish and meat and melts in your mouth. Tried it several times ever since I watched this episode.
"OMG" I made this mash today, it was so easy and so tasty. My thoughts are "This mash is fantastic cold and blended". I think it would be fantastic as a stuffing for whatever takes your fancy. Or even just as a dip....MMmmmmmm YUMMY.
This is a really great recipe, I also tried it with broad beans. I used cauliflour as well but it is better to blend it using this.
YUM YUM! Made this in the kitchen in work for a quick lunch with some packet sliced piri piri chicken. I didn't have garlic or rosemary, or lemon juice, but it was bloomin' lovely regardless. I know it'll be ten times better once I've made it properly at home. Nigella does it again!
I am so addicted to this!!! I easily eat a tin of mashed beans to myself. Yum yum! A very quick & tasty side dish I use regularly & the kids love it too!!
I made this for six and served it with slow cooked lamb shanks Provencal. I mixed Borlotti and Butter beans and used flat leaf parsley. Went down a treat! Also mixed butter & oil rather than straight oil. Careful with the salt...!