Bean & caramelised shallot mash
1
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
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
Ingredients
Olive Oil
½ tablespoon(s)
Shallots
4 medium, large, thinly sliced
Garlic
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
1 cube(s), to make 400ml hot stock
Rosemary, Fresh
1½ teaspoon(s), leaves, picked and chopped, plus extra to serve
Fat Free Natural Yogurt
80 g, 4 tablespoons
Lemon Juice, Fresh
1 tablespoon(s)
Instructions
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.
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