Mashed White Beans Recipes

Steps:

• In a large skillet, heat oil over medium heat. Cook garlic, stirring often, until golden, about 1 minute.
• Add beans, sage, and 1 1/4 cups water. Cook, stirring often, until beans are hot and liquid thickens, about 4 minutes.
• Mash beans, leaving some whole. Season with salt and pepper.

Steps:

• Make the oil: In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.
• Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.
• Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.
• Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.

Steps:

• Sort the beans to make sure they are free of stones or other debris. Rinse, then cover with cold water, refrigerate, and soak overnight.
• The next day, drain the beans, place them in large pot, and cover with the stock. Bring to a boil, then lower the heat and simmer the beans for 2 hours, or until they are soft, tender and yield to pressure when squeezed between your finger tips.
• Add the salt only in the final 15 minutes of cooking since the addition of salt earlier in the cooking process will result in tough beans.
• Pour the beans in to the bowl of a food processor. Begin to pulse the beans along with any of the stock that may have remained from cooking. Add all the remaining ingredients except the truffle oil and pulse together with the warm bean puree. Taste and adjust the seasoning with additional salt and add freshly ground pepper if needed. Return the bean puree to a pot set over low heat or a double boiler to keep warm. Serve each portion of puree with a drizzle of truffle oil.

Steps:

• Heat oil in a medium saucepan over medium heat. Cook onion, celery, and carrot until translucent, 6 to 8 minutes. Add potatoes and white beans and cover with water by 2 inches. Season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 8 minutes. Drain, reserving about 1 cup cooking water.
• Mash vegetables, adding reserved water to adjust consistency. Season with salt and pepper and drizzle with oil before serving.

Steps:

• Wash beans. Put in large pot with water.
• Peel garlic and chop cloves in half. Peel onion and chop in half. Add both to pot.
• Bring beans to boil, then simmer, covered, until well cooked, at least 90 minutes.
• Remove beans, onion and garlic from pot, saving liquid.
• On high heat, cook liquid until reduced in half, almost to a glaze.
• Mix beans, liquid and butter in food processor and puree.

Steps:

• In a large skillet, heat olive oil over med heat. Cook garlic, stirring often, until golden, about 1 minute
• Add beans, sage, and water. Cook stirring often, until beans are hot and liquid thickens, about 4 minutes
• Mash beans, leaving some whole. Season with coarse sat and pepper.

Steps:

• Pour 2 tablespoons olive oil into In a medium saute pan over medium-high heat. Add the spinach, garlic, and lemon zest. Saute, stirring occasionally, until spinach is wilted, about 1 minute.
• Add the beans, 1/4 teaspoon kosher salt, and a couple turns of freshly ground black pepper. Mash beans with a fork until the consistency of (very) lumpy mashed potatoes.
• Divide between two bowls (or just pile them into one bowl and keep them all to yourself). Squeeze a lemon half over each serving, drizzle with olive oil, and sprinkle with a little more salt and pepper to taste. Serve at once.