White bean, parsley & garlic mash
Canned beans and chickpeas are perfect for mashing when you need a speedy side dish
Difficulty and servings
Serves 4
Easily doubled
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Vegetarian
- Heat the olive oil in a saucepan and tip in the shallots (or onion). Cook gently for 5 mins, then add the garlic cloves and cook for another 2 mins until soft.
- Tip the cannellini beans into the pan and mash roughly, adding a little stock or water to loosen. Stir in the parsley with plenty of seasoning. Great with roast white fish, spicy chorizo and griddled scallops
Beans with olives & feta
A twist on Greek salad, this can be served hot or at room temperature. Soften grated zest 1 lemon in 2 tbsp olive oil, then tip in 2 x 400g cans drained butter beans, 100g crumbled feta, a handful chopped olives and a pinch dried oregano. Crush roughly and season to taste. Perfect with griddled lamb, crusty bread and houmous.
Recipe from Good Food magazine, March 2008.
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http://www.bbcgoodfood.com/recipes/5530/
http://www.bbcgoodfood.com/recipes/5530/
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Ingredients
- 2 tbsp olive oil
- 1 shallot or 1⁄2 a small onion, finely chopped
- 2 garlic cloves , chopped
- 2 x 400g cans cannellini beans , drained
- 50ml stock or water
- large handful flat-leaf parsley
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12
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Difficulty and servings
Serves 4
Easily doubled
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Vegetarian
Ingredients
- 2 tbsp olive oil
- 1 shallot or 1⁄2 a small onion, finely chopped
- 2 garlic cloves , chopped
- 2 x 400g cans cannellini beans , drained
- 50ml stock or water
- large handful flat-leaf parsley
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23 July 2008
bobby rated and commented on this recipe
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