White bean, parsley & garlic mash

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1. 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.
2. 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.

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• bobby

  23 July 2008

  bobby rated and commented on this recipe

  

  This went really well with everyone that tasted it. I also used it as a dip!! easy to make.

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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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Difficulty and servings

Serves 4

Easily doubled

Preperation 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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