A Weekday Menu Recipe

Cannellini Mash     Veg  HT  ACC  15mins

Serves 4  Hot  Vegetarian  Pulses  Herbs Accompaniment  Gluten Wheat Free  Eggless  

Cannellini beans are often referred to as white kidney beans. They are very popular in Italy, in particular Tuscany.

This recipe uses tinned beans however, if using  dried cannellini beans, pre-soak them overnight then boil in clean water for 10 minutes to eliminate any toxins before reducing the heat and simmering for a further 2 hours until tender, then proceed as below. You can process the bean mixture in a food processor if you want a really smooth mash or you can just lightly crush them for a more rustic result.
 

Ingredients
2 x 400g/14oz  tins Cannellini Beans
2 Garlic Cloves, crushed

1 teasp Freshly chopped Thyme Leaves

240ml/8fl.oz. Milk
Salt and pepper

A little Olive Oil

Instructions

1. Place the cannellini beans, garlic and thyme in a medium pan and pour over the milk.  Bring to the boil then reduce the heat and simmer for 10 minutes.

2. Drain the beans and return to the pan, place back over a low heat to dry out a little then add some olive oil, salt and plenty of black pepper and mash over a medium heat.  Serve immediately.

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