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


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

221.8 calories; protein 13.7g 28% DV; carbohydrates 34.7g 11% DV; exchange other carbs 2.5; dietary fiber 10.3g 41% DV; sugars 3.4g; fat 3.5g 5% DV; saturated fat 0.5g 3% DV; cholesterolmg; vitamin a iu 162.1IU 3% DV; vitamin c 3.2mg 5% DV; folate 2.9mcg 1% DV; calcium 109.5mg 11% DV; iron 3.2mg 18% DV; magnesium 1.9mg 1% DV; potassium 21mg 1% DV; sodium 721.4mg 29% DV; thiaminmg 1% DV.

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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