This dish is suitable for vegans. It can be served as an accompaniment to other veggie dishes or meat dishes like the Rabo de Toro.
PREP TIME: 5 Minutes
COOK TIME: 20 minutes
SERVINGS: 4 People
1 x 570 gram jar of large white beans, rinsed and drained
75-100 ml water
Juice of 1/2 lemon
1/2 white onion, chopped
2 garlic cloves, finely chopped.
1 tsp mixed herbs
1 tbsp extra virgin olive oil
salt + pepper to taste
1. Heat the olive oil in a saucepan and cook the garlic and onion over medium heat for 2-3 minutes until soft.
2. Add the beans, lemon juice, water, and herbs. Bring to the boil and reduce to simmer for 10 minutes. Season with salt and pepper.
3. Remove the pan from the heat, and using a hand blender mix well until creamy. If you don’t have a hand blender, you can use a potato masher or transfer to a blender.
4. Serve hot or cold.
Note: For a creamier mash us milk instead of water!
Nick has lived and worked in Andalucia for over 20 years. He and his partner, Julie Evans, have travelled extensively and dug deep into the history and culture, producing authoritative articles on all aspects of the region. Nick has written four books about Andalucia and writes articles for other websites and blogs.
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