MASHED WHITE BEANS WITH GARLIC & ROSEMARY
I’m pretty sure I got the inspiration for this from a blog, but I can’t for the life of me remember where. If it was yours…THANKS (and let me know)!
This tastes just like garlic mashed potatoes. It’s creamy, salty, garlicky – the rosemary gives it a wonderful scent. And it’s full of fiber, and won’t spike your blood sugar like white potatoes do.
This would be easy to double, and you will definitely want to if you’re cooking for a family.
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3 tablespoons olive oil
2 large cloves garlic, peeled, but left whole
1 sprig fresh rosemary
Two 14-ounce cans Cannellini beans, drained, rinsed
1/4-1/3 cup chicken broth
2 tablespoons freshly grated Parmesan cheese
Kosher salt & black pepper
Olive oil
In a large skillet heat olive oil over medium-low heat. Add whole garlic cloves and rosemary sprig. Sauté until garlic is soft and rosemary is crispy. Smash garlic with the back of a wooden spoon. Remove rosemary, slide off the leaves and mince them; return to skillet. Add beans and heat through, stirring and roughly mashing with the spoon, adding chicken broth until desired consistency. Stir in Parmesan, salt, and black pepper. Place in a serving bowl and drizzle with additional olive oil. Serve hot. Makes 6 servings.
Per Serving: Calories 169; Protein 8 g; Fat 5 g; Carbs 13 g; Sugar 0 g; Sodium 227 mg
