A velvety puree of white beans makes a fiber-rich alternative to mashed potatoes. Serve with lamb chops or steak.

Leslie Glover Pendleton
Source: EatingWell Magazine, Holiday Issue 1995

Gallery

Recipe Summary

total:
15 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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.

Tips

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

Nutrition Facts

222 calories; protein 13.7g; carbohydrates 34.7g; dietary fiber 10.3g; sugars 3.4g; fat 3.5g; saturated fat 0.5g; vitamin a iu 162.1IU; vitamin c 3.2mg; folate 2.9mcg; calcium 109.5mg; iron 3.2mg; magnesium 1.9mg; potassium 21mg; sodium 721.4mg.
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/29/2011
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
Advertisement