Trust me on this white bean mash. Please, please trust me on this!
Would you like to see my normally-highly-classified notes on this recipe? Are you sure you’re ready for such long-winded, scintillating reading? Okay then. Here goes. My notes on this white bean mash:
“DIVINE.”
So, back to the trust. You see a green-speckled beige sort of pile, right? I know, I know … but please look beyond this. Think of my recipe notes. Err, note. Just trust me.
Nigella Lawson introduced me to the concept of mashed white beans as a side (or, for me, a main), via one of her TV shows several years ago. It was a brilliant discovery. I could take a can of cannellini beans from plain to perfection within a matter of minutes. All it took was a skillet, a fork, a little olive oil, some garlic, a bit of lemon, and a sprinkling of coarse salt.
Like, seriously. Totes. (I had to use “totes” just once in my life). This here pile of mashed beans is pure bliss.
Spinach adds a bit of nutrition and color; lemon zest brightens. Garlic does its garlic thing, olive oil creates blissful magic. You mash it all together with a fork, scoop it into a bowl, and squeeze some fresh lemon juice over the top. Drizzle with some more olive oil. Sprinkle with a tad more salt. Maybe butter a piece of crusty bread to go alongside.
Nigella served her version of cannellini bean mash alongside steak. And, indeed, this is an ideal side for a steak dinner. But for this-here vegetarian, this cannellini beans and spinach recipe is also the perfect main dish. So on the rare (no pun intended) occasion that my resident carnivore hubby craves a steak, this ends up being a great accompaniment for his meal – and surprisingly incredible meal-in-itself for moi.