White Bean Mash

By Unblond1

Ingredients

• 2 cups (500 mL) white or red kidney beans
• 3 cloves garlic
• ½ small onion
• ½ cup (125 mL) hot vegetable stock
• 2 tbsp (25 mL) chopped fresh sage
• 3 tbsp (45 mL) drained, chopped, oil-packed sun-dried tomatoes
• 2 tbsp (25 mL) chopped fresh basil or Italian parsley
• ½ tsp (2 mL) salt
• Pinch pepper

Details

Servings 4
Adapted from lcbo.com

Preparation

Step 1

1. Sort through beans and remove any stones. Rinse in fine mesh sieve.

2. Combine 8 cups (2 L) water and white kidney beans in large deep bowl. Cover and refrigerate overnight. Discard water and rinse beans.

3. Bring 8 cups (2 L) fresh water, soaked beans, garlic and onion to boil in large pot. Reduce heat; partially cover and simmer for 1 to 1½ hours or until beans are very tender. Drain well and return to pot.

4. Add vegetable stock and mash beans with potato masher until smooth. Stir in sage, tomatoes, basil, salt and pepper.

Other Bean Options: Romano beans.
Canned Bean Option: Use three 19 oz cans white or red kidney or Romano beans, drained and rinsed.