The easiest white bean mash made with cannellini beans, rosemary, lemon and garlic. A quick, healthy alternative to mashed potatoes. Serve with grilled or roasted meat or fish, or spread on toasted ciabatta as a snack.
This bean mash is incredibly simple to make and uses common pantry ingredients you probably already have.
This side dish relies on just five main ingredients:
- cannellini (white) beans
- garlic
- rosemary
- lemon (juice and zest)
- olive oil
These ingredients combine into a creamy, rustic garlic bean mash that’s so tasty it can be the star of the plate. A bowl of this with crusty bread or toasted ciabatta is a satisfying meal on its own.
It’s also a speedy substitute for mashed potatoes. While mashed potatoes aren’t difficult, this white bean mash takes about 10 minutes from start to finish — ideal when you need dinner quickly.
How To Make White Bean Mash – Step By Step
Heat one tablespoon of olive oil in a large pan over medium heat. Add the chopped garlic and rosemary and sauté briefly — just a few seconds — taking care not to let the garlic brown.
Add the cannellini beans, a squeeze of lemon juice, the lemon zest, another tablespoon of olive oil and a generous pinch of salt and pepper. Cook for 2–3 minutes, then begin mashing with a fork.
Tip: Choose the texture you prefer. For a rustic mash, mash about half the beans and leave the rest whole. For a creamier result, add a splash of water or stock (about 1/2 cup / 125 ml) and mash all the beans until smooth.
What Could I Serve White Bean Mash With?
Ideas for pairing this bean mash:
- grilled salmon or other fish
- sausages
- pork chops
- grilled chicken
- grilled vegetables, such as zucchini
- marinated eggplant
- oven-baked panko-crusted pork chops
- steak marinated with herbs, fresh chili and lemon
- spread on toasted ciabatta as a snack
If you try this recipe, please leave a comment and rate it — feedback is always appreciated.
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White Bean Mash With Rosemary and Lemon
By Emily
Ingredients
- 30 oz (840g) cannellini beans, pre-cooked
- 2 tbsp olive oil
- 1/4 juice of 1 lemon
- zest of half a lemon
- 2 garlic cloves, finely chopped
- 1 small bunch rosemary
- salt and pepper
- 1/2 cup (125ml) water or stock, (optional)
Instructions
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Heat one tablespoon of olive oil in a large pan. Sauté the garlic and rosemary briefly without browning the garlic.
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Add the cannellini beans, lemon juice and zest, the remaining tablespoon of olive oil, and a good pinch of salt and pepper. Cook for 2–3 minutes, then start mashing with a fork.
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Decide your preferred consistency: mash half the beans for a rustic texture, or add about 1/2 cup (125 ml) water or stock and mash all the beans for a creamier result.
Notes
Calories from Fat 63
Helpful Info for All Recipes
- I use extra virgin olive oil in these recipes unless noted otherwise.
- When I use canned or jarred tomatoes I prefer well-known quality brands for consistent flavor.
- Vegetable sizes are medium unless stated otherwise.
- All recipes are tested using a fan (convection) oven.
- Nutrition data is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.