White Bean Mash

I knew I finally perfected this white bean mash when a shocking comment flew across the kitchen - these are better than the real thing!

When simmered together, these healthy and simple ingredients transform into luscious mashed "potatoes".

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 28

Total Time 33

Servings people

Calories 218kcal

1 tablespoon olive oil
½ yellow onion finely diced
4 cloves garlic peeled & minced
4 sprigs fresh thyme or 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon sea salt fine
¼ teaspoon ground black pepper
2 cans white beans (cannellini, navy, great northern) 2 cans = 3 cups of cooked beans
½ cup vegetable broth or chicken stock / broth
1 teaspoon lemon juice

Sauté: In stovetop pan, heat olive oil on medium heat. Add finely diced onion and a pinch of salt and cook for 5 minutes or until they start to become translucent. Then add garlic and thyme into to the pan. Stir frequently for 3 minutes to prevent burning.
Add: Stir in the white beans (drained and rinsed), vegetable broth, salt, and pepper. Bring the bean mixture to a boil then simmer on low for 10 minutes until it has thickened and is creamy.
Blend: Remove the thyme sprigs. Blend or mash the bean mixture. Mashing with a fork will result in a more textured dish while blending will result in a smooth creamy dish. I recommend blending in a small blender or food processor.
Top with lemon juice: Mix in the lemon juice. Adding the lemon juice at the end ensures the lemon juice does not cook and turn bitter.

Thyme Sprigs? a thyme sprig is a 3-4 tiny branches of thyme bundled on one branch.
Quantity: This recipe makes ~2.5 cups of bean mash
Storage: store in the fridge for 3-4 days or freeze for up to 6 months.
Reheat: add a splash of water or broth and stir on stovetop until warm and at desired consistency.
Using dry beans: 2 cans of beans = 3 cups cooked beans if you are cooking your own dry beans on the stovetop, instant pot or pressure cooker.