Smooth, creamy mashed beans for a simple side
Mashed beans are a versatile, nutritious swap for mashed potatoes or a base for roasted meats. Cannellini, navy, or great northern beans mash into very creamy textures when prepared intentionally.
Method overview:
- Warm drained canned beans or use freshly cooked dried beans. Reserve some of the cooking liquid or use warm broth.
- In a skillet, gently heat olive oil or butter with minced garlic and a sprig of rosemary or sage to infuse flavor.
- Combine the beans and aromatic oil in a bowl or food processor. Mash with a fork or pulse until mostly smooth, adding warm liquid a little at a time to reach the desired consistency.
Flavoring ideas:
- Classic: olive oil, lemon zest, salt, and freshly cracked pepper.
- Creamier: add a spoon of Greek yogurt, crème fraîche, or a splash of cream.
- Smoky: fold in smoked paprika or a little chipotle puree.
Texture and service:
- Leave some beans slightly chunky for bite or process completely smooth depending on preference.
- Serve topped with chopped herbs, toasted breadcrumbs, or a drizzle of good olive oil.
Mashed beans pair well with roasted vegetables, grilled fish, or braised meats and can be seasoned to match any cuisine. They’re quick, nutritious, and keep well in the refrigerator for a few days.