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Mashed Rosemary White Beans
Meet my new favorite side dish. In case I haven’t mentioned it lately, I’ve been a little short on time these days. An elaborate side dish that requires lots of dicing and chopping and stewing is beyond my realm of thinking at the moment. Give me something fast, deliciously creamy and oh, can it please be relatively healthy too? Awesome.
A simple side dish that is packed with protein, fiber and happens to be incredibly flavorful, this will quickly become a staple in your recipe arsenal. The sauteed garlic and rosemary paired with the smooth, creamy white beans create a dish that will rival plain ol’ mashed potatoes any day. I hate to say it, but this may be the mistress that breaks up the eternal marriage of Steak and Potatoes! Gasp! Oh, the horror!
For many years, I had a strong position against beans. Didn’t like them. Considered them ‘vegetarian food.’ Really couldn’t be bothered. Within the past few years (perhaps since learning how to properly cook them) I’ve become a bean convert. I don’t know what I was thinking all these years! Give me white beans or black beans any day of the week and I’m a happy girl.
This is a wonderful side dish if you are looking for a low-carb option to replace a traditional potato dish. White beans have a mild flavor which is a wonderful complement to the garlic and rosemary and the texture can be as smooth and creamy as you want. Even better, this recipe uses no cream or butter! It’s olive oil based so everything in it is healthy and something you can feel good about stuffing your face with.
Mashed Rosemary White Beans
2 (15 oz.) cans cannellini (white) beans, rinsed and drained
2-3 tablespoons olive oil
2-3 cloves garlic, minced
1 teaspoon dried rosemary, crushed into small pieces (or a few sprigs of fresh rosemary)
1/3 cup chicken stock
Salt and pepperDirections:
- In a medium saucepan, heat olive oil, garlic and rosemary over medium-low heat. Saute until fragrant.
- Add beans and chicken stock. Increase to medium heat and stir beans. Continue to stir until beans begin to soften, approximately 5 to 8 minutes. Using a wooden spoon or a potato masher, mash beans until they reach your desired consistency. Add salt and pepper to taste. Serve warm!
Similar Recipes:
Leek and Butter Bean Soup with Ham
Italian and Southwestern Zucchini Boats
Spinach & Flank Steak Salad
Perfect Red Bean Chili
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I made a white bean dip recently that seriously rocked my world and since then I’ve been obsessed! I am definitely going to have to try this since I’m not the biggest fan of mashed potatoes!
This does sound/look amazing! It would go great with so many things. I am definitely
bookmarking this–thanks!
this looks wonderful…… and healthy.
just the kind of thing I’m looking for to try and get back on track to eating appropriately
THANKS
This is BRILLIANT!!! I wonder if other mashed beans would also be good? I think you’re on to something…
Can’t wait to try this!
Consider this made! GREG
What a great substitute for mashed potatoes! Can’t wait to make this.
Just finished making this as a side dish to our bbq because we didn’t have potatoes on hand to make mashed potatoes. What a great alternative!!! The only thing I changed was used veggie broth since I’m vegan. I think next time I will try it using fresh rosemary but overall outstanding! I paired this up with grilled veggies and Salmon burgers. Thanks for sharing!
Pat — So glad to hear that you enjoyed the recipe! It’s a real keeper isn’t it? Some people in my house have actually declared that they prefer these to mashed potatoes!
That looks absouletly delicious! I am having a party soon and I think I would like to try this as a dip with crostini or with bagel chips. Can’t wait.
Thanks.
This looks great; I love beans so much! Have you tried other beans like great white northern or garbanzo/chickpeas? What about doing half beans and half potatoes? Thanks!
I can not wait to do this dish look great
These sound so delicious,I can’t wait to try them! Thanks for a quick and easy, healthy side!