youtube pinterest twitter facebook instagram vimeo whatsapp Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Email Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More Nigella recipes

White Bean Mash

by . Featured in NIGELLA EXPRESS
Print me

Introduction

This is a garlicky, lemony, ultra-fabulous, utterly addictive bean mash.

This is a garlicky, lemony, ultra-fabulous, utterly addictive bean mash.

White Bean Mash
Photo by Lis Parsons

Ingredients

Serves: 2-4

Metric Cups
  • 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

  1. 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.
  2. Remove the rosemary, but do not throw away.
  3. 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.
  4. Serve the bean mash adorned with the reserved rosemary sprig.
  1. 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.
  2. Remove the rosemary, but do not throw away.
  3. 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.
  4. Serve the bean mash adorned with the reserved rosemary sprig.

Tell us what you think

What 17 Others have said

  • 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
  • Lovely, but added a lot more lemon, garlic and oil to one tin of beans. Taste as you go.

    Posted by debbie72 on 8th May 2020
  • Unusual for me to say this about your recipes, Nigella, but I think it needs much, much more flavour adding: more garlic (3 tins requires tons of flavour), paprica/a bit of zaatar maybe, loads more oil. I ended up blending it (none of family liked it) with a dollop of tahini, lemon juice and smoked olive oil and a squeeze of tomato paste and it made a great dip.

    Posted by Roxymama on 17th April 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
  • Serves 2? Hahaha! I'm going to make this recipe and I'm going to eat my tin and a half of beans if it's the last thing I do.

    Posted by michelle007 on 20th March 2018
  • 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
  • 3 tins for 2 people seems a huge amount?

    Posted by travelqueen on 24th June 2011
  • 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
Show more comments