Mashed Cannellini Beans with Rosemary and Garlic


From Elly Says Opa

Oh my goodness is this delicious. Lovely substitute for mashed potatoes – incredibly flavorful. (and easy!) This would knock some socks off at Thanksgiving – I can really taste it with turkey in my mind.

Serves 2

2 tsp. olive oil
3 cloves garlic
1 can cannellini beans, drained and rinsed
2 tsp. fresh chopped rosemary or 1/2 tsp. dried
3/4 cup chicken or vegetable broth
2 tsp. lemon juice

Heat a skillet over medium heat and then add the oil until shimmering.  Saute the garlic in the oil until fragrant and lightly browned, and then stir in the cannelini beans and rosemary.

Add broth to the skillet and salt and pepper to taste. ┬áBring to a boil and then reduce to a simmer for about 10-15 minutes. You want most of the liquid to be absorbed – so it’s more like chili than soup.

Stir in the lemon juice off the heat and mash the beans with a potato masher. At first it seemed a little loose, but once they were well mashed they came together nicely.

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