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White Bean Mash

by . Featured in NIGELLA EXPRESS
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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

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.
  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.

Tell us what you think

What 9 Others have said

  • 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
  • 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
  • This sounds interesting. Will ty it tonight with pan fried pork loin... with a butter, white wine and fennel jus. Yum!

    Posted by spainbuddy on 29th October 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...!

    Posted by pelligrino on 1st September 2011
  • Surely 3 x 400g tines would serve more than two people! Even two very hungry people.I do a similar recipe and I use 2 tins for a dip for lots of people.

    Posted by travelqueen on 24th June 2011
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