I am a huge fan of mashed potatoes! They are nice and light and fluffy and so addictively good even when flavoured simply with milk and butter. A while ago I had come across the concept of mashed white beans in the form of this recipe for mashed white beans with spinach and olives on Choosy Beggars. I was immediately intrigued by the idea of mashed white beans and the flavours in this recipe were right down my alley! Recently I have been trying to go for some lighter and healthier dishes and it seemed like the perfect time to try some mashed beans.
These mashed beans are pretty easy to make and for the most part the ingredients will come from your pantry. If you have any fresh herbs lingering in your fridge that need using this dish is perfect for using them up but if you don't have them then dried are good as well. The mashed white beans certainly were packed with flavour and oh the aroma! All of the herbs in the beans quickly filled my apartment with the most amazingly aromas and they really took this dish over the edge. Every time I entered my apartment for the next while, I caught a whiff of those herbs and I was immediately craving a bowl of the mashed beans! Even with all of the flavours and the aromas, I have to say that my favorite part of this dish was how creamy the mashed beans were. They definitely give mashed potatoes a run for they money.
Mashed White Beans with Spinach and Olives
(makes 4 servings)Printable Recipe
Ingredients:
1 tablespoon olive oil
1 medium onion (diced)
4 cloves garlic (chopped)
1/2 teaspoon red pepper flakes
1 cup vegetable broth (or chicken broth)
2 (19 ounce) cans white beans (drained and rinsed)
4 sprigs thyme (or 1/2 teaspoon dry)
2 sprigs rosemary (or 1/2 teaspoon dry)
2 sprigs oregano (or 1/2 teaspoon dry)
1 bay leaf
salt and pepper to taste
1/2 cup vegetable broth (or chicken broth)
1/4 cup kalamata olives (pitted and coarsely chopped)
1 (8 ounce) package fresh spinach (rinsed and coarsely chopped)
1/2 lemon (juice)
1 tablespoon olive oil
1 medium onion (diced)
4 cloves garlic (chopped)
1/2 teaspoon red pepper flakes
1 cup vegetable broth (or chicken broth)
2 (19 ounce) cans white beans (drained and rinsed)
4 sprigs thyme (or 1/2 teaspoon dry)
2 sprigs rosemary (or 1/2 teaspoon dry)
2 sprigs oregano (or 1/2 teaspoon dry)
1 bay leaf
salt and pepper to taste
1/2 cup vegetable broth (or chicken broth)
1/4 cup kalamata olives (pitted and coarsely chopped)
1 (8 ounce) package fresh spinach (rinsed and coarsely chopped)
1/2 lemon (juice)
Directions:
1. Heat the oil in a pan.
2. Add the onion and saute until lightly golden brown, about 10-12 minutes.
3. Add the garlic and pepper flakes and saute until fragrant, about a minute.
4. Add the broth, beans, herbs, salt and pepper and simmer. covered, until the beans start to break down, about 20 minutes.
5. Remove the herbs and mash half of the beans.
6. Add as much broth as needed to get the beans to your desired consistency.
7. Mix in the olives and the spinach.
8. Cook until the spinach just wilts, remove from heat and hit it with a splash of lemon juice.
1. Heat the oil in a pan.
2. Add the onion and saute until lightly golden brown, about 10-12 minutes.
3. Add the garlic and pepper flakes and saute until fragrant, about a minute.
4. Add the broth, beans, herbs, salt and pepper and simmer. covered, until the beans start to break down, about 20 minutes.
5. Remove the herbs and mash half of the beans.
6. Add as much broth as needed to get the beans to your desired consistency.
7. Mix in the olives and the spinach.
8. Cook until the spinach just wilts, remove from heat and hit it with a splash of lemon juice.
Similar Recipes:
Spinach, White Bean and Turkey Sausage Soup
Cilantro and Lime Refried Beans
