Photo of Bean & caramelised shallot mash by WW

Bean & caramelised shallot mash

1 - 4
PersonalPoints™ per serving
Total Time
45 min
10 min
35 min
Who says mash can only be made with potatoes? Thanks to a blend of beans and fresh rosemary, this alternative is tasty and budget-friendly


Olive Oil

½ tablespoons


4 medium, large, thinly sliced


3 clove(s), crushed

Cannellini Beans, cooked

2 can(s), large, drained, drained and rinsed

Butter Beans, cooked

2 can(s), large, drained, drained and rinsed

Vegetable stock cube(s)

1 cube(s), to make 400ml hot stock

Rosemary, Fresh

1½ teaspoons, leaves, picked and chopped, plus extra to serve

Fat Free Natural Yogurt

80 g, 4 tablespoons

Lemon Juice, Fresh

1 tablespoons


  1. Heat the olive oil in a large pan over a medium-low heat. Add the shallots and cook, stirring, for 15-20 minutes until golden and caramelised.
  2. Add the garlic and cook for another 2 minutes, then add both beans, along with the stock. Increase the heat, then simmer for about 15 minutes until reduced by three quarters. Season to taste, then add the rosemary.
  3. Using a stick blender (or a handheld potato masher), blitz to a purée. Stir in the yogurt and lemon juice, then serve with the extra rosemary.


Experiment with other tinned beans in this recipe. Kidney, haricot and black-eyed beans all work well.