White bean mash with roasted garlic
(at time of publication)
- 2 cups cooked cannellini or butter beans (or 1 can)
- ¼ cup vegetable stock (or beef or chicken stock)
- 1 head garlic
- drizzle olive oil
- handful fresh parsley, chopped
1 Preheat the oven to 180°C.
2 Slice the top off the head of garlic and drizzle with the oil. Roast in the oven for 25-35 minutes or until soft and squeezable.
3 Place the beans and stock in a small saucepan and heat gently for 3-4 minutes or until the beans are thoroughly heated, then mash them into the stock using a fork, or if you have one, pour them into a blender or processor and process till smooth.
4 Squeeze the roasted garlic into the mixture (just hold it in your fist and squeeze gently and the sweet soft cloves will ooze out), then add the chopped parsley. Serve warm.
Nutrition Info (per serve)
Total fat 8.6g
–Saturated fat 1.4g
Dietary fibre 16g
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