I am a potato fiend. Whatever form they're in (mashed potatoes, roasted potatoes, boiled, baked, fried...), they're undoubtedly my favourite part of a meal. I'll quite happily eat them cold too, so don't you go thinking those leftover roasties are safe...
Buuut, although potatoes are far from nutritionless (they contain plenty of vitamin C, potassium and vitamin B6, for example), they're not really the best thing to fill your plate with day after day. So in an effort to inject a bit more goodness into my favourite mash, I decided to make it with white beans instead.
I never intended for this white bean mash to imitate mashed potatoes at all (it was meant to be merely an alternative, not an impersonator), but actually it was a really good likeness! I left my beans a bit chunky for texture - there are even a few whole beans in there still - but I reckon if your puréed the mixture to be quite smooth, this white bean mash would be a really good imitation of mashed potato, especially once you've added the other ingredients! It definitely curbed all of my potato cravings.
Beans don't have a huge amount of flavour on their own (like potatoes, I guess), but just one spoonful of pesto and a handful of parmesan completely transformed this white bean mash into something seriously special - I couldn't get enough of it! And it was really good to know that rather than just eating a big heap of carbs, I was getting some protein in me as well. As a vegetarian, it's always handy to find new ways of getting protein that don't just involve eating 'fake meat' every day (which I actually do really like, but it's nice to have a bit of variation!).
By the way - I know I've posted three super cheesy recipes in a row. I'm kind of ashamed (but not really, because I love cheese). I'd just like to point out that three of the four recipes that came before were totally vegan, so please don't judge me (apart from maybe for my blog organisational skills, or lack thereof)!
Cheesy pesto white bean mash
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Print Pin CommentIngredients
- 2 x 400g tin white cannellini beans 240g each when drained, drained
- 100 ml vegetable stock
- 75 g vegetarian parmesan-style cheese finely grated
- 1 tablespoon basil pesto
- Black pepper
- 1 teaspoon extra virgin olive oil optional
Instructions
- Add the drained beans to a saucepan with the vegetable stock, and place over a medium-low heat. Simmer gently for around 5-10 minutes, until the beans are hot and very soft. Mash with a potato masher (I left mine a little chunky for texture, but you can make them completely smooth if you prefer).
- Remove from the heat, and add the parmesan and pesto, along with plenty of black pepper (you probably won't need any salt unless you used low-sodium stock). Mix until well combined.
- Serve immediately drizzled with a little extra virgin olive oil, if desired - or, keep in the fridge to reheat in the microwave later.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
[email protected] says
I so love my pulses and your mash makes such a welcome change from potato mash. Adding cheese and pesto can only go on to make this irresistible!
Bianca @ Confessions of a Chocoholic says
Girl I share your love for potatoes! This looks so delicious, and what a great idea! I sometimes make mashed cauliflower - and it's certainly not a replacement for mashed potatoes, too. I will try this white bean mash next time!
Becca @ Amuse Your Bouche says
Ooh do it! I was actually really disappointed when I made cauliflower mash, but this white bean version definitely hit the spot! :)
Katie Bryson says
Trying to pack protein into my vegetarian husband's diet is my biggest challenge. I thank the supermarkets daily for the never ending supplies of Quorn products, so it's good to find your bean-tastic recipes here for some inspiration away from the pre-packaged convenience food i'm becoming far too reliant on. I'm going to have a go a both of your recipes.
Jeanne Horak-Druiff says
Clever! I love making mashed potato alternatives - I often serve Moroccan-spiced roast lamb on chickpea "mash". Definitely going to try this!
Stuart Vettese says
I could eat this any day of the week. I love the butteryness of the beans and with parmesan, I'd be in heaven.
Jacqueline Meldrum says
That looks delicious Becca. Love it. I'll let you know once I've tried it.
Luci {Luci's Morsels} says
AAAHHHH! These look amazing. I'm a potato fiend too. I'm also big on beans for protein. I've had a similar mix of ingredients as a dip, but I love the idea of them as a side dish!
Luci’s Morsels – fashion. food. frivolity.
Dixya @ Food, Pleasure, and Health says
i want a bowl of this with pita bread...
Becca @ Amuse Your Bouche says
Ohhh yeees that would be great! :)
Marisa Franca @ All Our Way says
I think it looks quite tasty!! We like beans and are always trying to incorporate them in our diet. They are supposed to be good as far as heart and cholesterol. That is certainly a plus. Now -- since we like HOT we'd probably add chipotle to it.
ahu @ ahuats says
This looks great! I actually thought it was more of a tapenade/spread at first but would be delicious either way! (I like to put anything I can on bread, it's a sickness!
Becca @ Amuse Your Bouche says
Haha if you're a carbaholic I bet it would be great on bread ;) if you want to use it as more of a puree, just add a dash more stock to make it a little thinner :)