A velvety puree of white beans makes a fiber-rich alternative to mashed potatoes. Serve with lamb chops or steak. Source: EatingWell Magazine, Holiday Issue 1995

Leslie Glover Pendleton


Ingredient Checklist


Instructions Checklist
  • Fill a large saucepan with cold water, add garlic and bring to a boil over high heat. Add beans and return to a boil. Reserve 1/2 cup of the cooking liquid, then drain the beans and garlic in a strainer or colander.

  • Transfer the beans and garlic to a food processor. Add parsley, oil and sage. Process, adding some of the reserved cooking liquid if necessary, to make a thick puree. Season with salt and pepper.


Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition Facts

222 calories; 3.5 g total fat; 0.5 g saturated fat; 721 mg sodium. 21 mg potassium; 34.7 g carbohydrates; 10.3 g fiber; 3 g sugar; 13.7 g protein; 162 IU vitamin a iu; 3 mg vitamin c; 3 mcg folate; 109 mg calcium; 3 mg iron; 2 mg magnesium;

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Rating: 4 stars
The consistency of the dish was good but it was missing something. I haven't been able to figure out what it is...maybe more garlic? Salt? I tried both and that wasn't it. Read More