|Slightly fuzzy picture - very yummy beans. It's a trade-off.|
My mash is Dr. Barnard diet friendly, so there's no oil. You just simmer half a cup of precooked white beans in half a cup of vegetable broth. You can throw in any seasoning you like at this point - I used some dried sage, which I crumbled over the pan as it simmered. When the beans start to really get soft and the broth has cooked down by half, you remove it from the heat, get out your trusty potato masher, and smush away. If it's too thick to mash properly, or it seems too much like the paste that one weird kid used to eat in preschool, add some more broth. You want your end product to be thick enough to hold together, but also nice and creamy smooth. Season to taste with salt and black pepper, and you're done.
I used this as a combination protein source/bed of carby deliciousness for yesterday's stewed okra and tomatoes. It soaked up the cooking liquid like a champ - absolutely scrumptious. I see this standing in for a lot of mashed potatoes in my near future. Gorgeous stuff.
Although I haven't tried them yet, I think the following variations might be great:
- Thyme or fresh rosemary instead of the sage.
- Sundried tomatoes (the dry packed ones - throw them in during the initial simmer)
- A couple teaspoons of nutritional yeast mashed into the final product.
- Caramelized onions mashed in at the end (Bryanna Clark Grogan has a great looking oil free recipe here).
- If you're not worried about the added fat, a drizzle of olive oil or margarine in the final mash would probably be just the thing.