Friday, October 2, 2009
White Bean, Rosemary and Garlic Mash on Toasted Sourdough with Extra Virgin Olive Oil
3 tablespoons ōriwa Extra Virgin Olive Oil, plus extra for drizzling
3 garlic cloves, finely chopped
2 sprigs rosemary
2 cups canned cannellini beans, cooking liquid reserved
salt and freshly ground black pepper to taste
juice of 1 lemon or to taste
Combine oil, garlic and rosemary in a medium pan and sauté for three minutes. The garlic should color slightly. Add the beans, plenty of salt and pepper and stir. Cook for 7 or 8 minutes, adding some of the bean liquid if the mixture begins to dry out. Mash the beans to a rough puree, or blend in the processor. Taste and add the lemon juice, salt and pepper as desired.
To serve, spread the mash onto grilled or toasted sourdough that has been rubbed with garlic, and drizzle generously with more Olive Oil.
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