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5 from 1 vote

Cheesy pesto white bean mash

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Servings: 3
Author: Becca Heyes


  • 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


  • 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.