White Bean Mash

02Method

1. Drain and rinse cannellini beans if using tinned, or cook dried beans until very tender.
2. Heat olive oil in a pan over medium heat. Add garlic and rosemary, cook for 1-2 minutes until fragrant.
3. Add beans to the pan and warm through, mashing roughly with a fork or potato masher.
4. Stir through lemon juice and season with salt and pepper.
5. Serve warm, drizzled with extra olive oil if desired.

03Notes & substitutions

• Great northern or navy beans both work well in place of cannellini beans.
• Add a splash of cream or a knob of butter for a richer result.
• Swap rosemary for thyme or sage.
• Vegetarian and vegan as written.

04Common mistakes

• Burning the garlic — it turns bitter fast in hot oil; keep the heat moderate and watch closely.
• Mashing too smooth by hand — a rough, uneven mash is part of the texture; use a blender only if you specifically want it silky.
• Adding lemon juice too early — stir it through at the end so the bright flavour doesn't cook off.

05Storage & leftovers