Today begins my weekly side dish series, which will continue through December. Remember, if you have a recipe to share, please send me an email!
I saw Nigella Lawson make this recipe on Food Network several years ago, and it's been lounging comfortably in the back of my mind ever since. Last night, I was home alone, and although I'd had a grilled cheese (on pumpernickel -- mmm) around 4:00, I was hungry again by 7:00. I decided to finally try out her recipe, but I changed up some of the proportions. The amount I made should have served two as a side dish, but I ate the whole thing myself. It was unbelievable.
You will need:
- 1/8 cup olive oil
- small clove of garlic, minced or pressed
- zest of half a lemon
- 1 14.5-oz can of white beans (I used cannellini), drained and rinsed
- Heat the oil in a small saucepan over medium.
- Add the garlic and lemon zest and heat through for less than a minute. (You don't want to cook anything; you're really just warming it up.)
- Add the beans and stir while you mash them. (Her recipe says to use the back of a wooden spoon, but I had to get out the potato masher.)
- Remove from heat once everything is mashed up. It's okay to leave some of the beans chunky. Season with salt and pepper.
- (I added a pat of butter before I scooped it into a bowl. I'm sure Nigella would approve of this.)
It's really that easy, and the results are creamy and comforting, especially on a chilly autumn evening. It took less than five minutes to throw together, which is always nice for a side dish! I wish I could tell you if it reheats well, but as I said, I didn't have any left! I'd love to try this with salmon or even as a base under some roasted veggies. If you leave out the butter, this is a vegan dish.