For this month’s Kitchen Bootcamp, Jen challenged us to work with legumes or grains. I was pleased this challenge did not come earlier in the year because after our trip to Mexico at Christmas, we were a little “beaned out” – having eaten some form of beans with pretty much every meal. They really are very versatile and I don’t cook enough with them so was happy to experiment with a dish inspired by our trip.
Take a look at these pictures from our trip (sorry – a few poor quality iPhone pics there…) and see if you can find something they all have in common…
Yup, there’s always a little side of some form of mashed beans, usually topped with queso fresco and sometimes with an accompanying tortilla chip. I was a big fan of this – it’s a nice, tasty way to build some extra protein into a meal (though you will also notice the abundance of eggs – another food we didn’t eat for a month after the trip!! Protein overload!).
I was excited to try to recreate this little side dish for this month’s Kitchen Bootcamp and was even more excited to find a recipe for a black bean mash on page 819 of The Professional Chef. As you can see from the pictures above, black beans were served much less often than say, fava beans, so I wanted to recreate something with a lighter bean. I found myself with a large amount of white navy beans, leftover from my New Mexican green chile stew so I soaked some of these overnight and got to work, tasting along the way to make sure it was on track..
Inspired by a recent trip to Mexico where we were served beans with every meal and adapted from The Professional Chef, p. 819Mexican white bean mash
Ingredients
Instructions
I served this to Neil for his breakfast yesterday with huevos revueltos con tocino y tortillas (scrambled eggs and bacon with corn tortillas) but since he had been up all of 5 minutes, he found it “too hard” to eat before a coffee. I say that if someone serves you breakfast as you are seated at the breakfast table, you shouldn’t complain. He did say thank you though đ
I enjoyed this as a dip and I can see that it would be great in a quesadilla. I also believe it’s pretty darn close to what we were eating at breakfast in Mexico.
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We love white beans. As long as you don’t eat them too much you won’t get tired of them easily. So good and if you prepare them light pretty good for you too!
Jason
I do like them for a change, that’s for sure!
Beans, beans, the more you eat them…=) Fantastic!
I love making white bean dips with pureed canellini beans and truffle oil.
Oh now THAT sounds wonderful!
Wonderful! Sounds like a wonderful dish to make for a change in flavors around my house! p.s. your IPhone pictures are great đ
Yeah it’s good to mix it up a bit!
We’ve been eating more beans for the fiber and protein, but also because of how affordable they are. Love to see another great way to prepare them.
Yes if you buy the dried one’s it’s so affordable!
This looks delicious! I love beans in all shapes and forms, so a dip seems obvious! I’d love to eat this with a side of rice!
Yup rice would work with that too!
Yummy! I make a white bean dip similar to this and it’s always a hit at parties. I like all your extra additions to this dip though–I will have to try!
It would definitely make a great party dip!
Love the white bean mash. Being a vegetarian, I know exactly what you mean about getting “beaned out!” LOL!
Oh I can’t even imagine!
This sounds fantastic and so much healthier than refried beans! I love all the variations as well! Thanks for sharing.
So much healthier than refried beans!
I love bean dishes in all forms…this sounds like a very versatile side and looks great đ
Very versatile indeed!
That topo one is similar to a version I just had in Costa Rica. GREG
Mmmmm!
I love that the recipe includes a whole tablespoon of cumin. Cumin and beans are such a great combo. I can’t wait to try this đ
Yes indeed!
Laughing at all the beans you ate on your trip…but they gave you inspiration! I’d love this mash with chips~
So many beans!
I am not sure if I could stomach beans for brekkie but if you make it, then I shall!
Is that a subtle request from our new house-guest? đ
When in Mexico….
the white bean mash looks great!!! healthier recipe version of the traditional mashed potatoes with some fiber and protein đ
Oh yes, that would definitely be a great stand in for mashed potatoes!
Only you can make a little pile of white bean mash look deliciously appetizing! Great post and great photos Mardi.
Yes well it wasn’t the easiest thing to take a photo of!
This looks great! When I think of Mexican dishes, I usually opt for black beans or pinto beans… I will definitely try the white beans next time. Thanks for submitting this for Kitchen Bootcamp!
I had a really tasty white bean mash sitting under some chicken breast for lunch at the tennis last year, from the ‘healthy choices’ or ‘heart tick choices’ or whatever they named the non-crunchy-fried-etc part of the menu of the fancypants cafe at Rod Laver. I really loved it (despite having a little envy of the chips I spied on other peoples’ plates) and thought it really isn’t served enough. I like the nice chunky texture of yours, and when I’m allowed to eat beans again I think I might just have a crack (insert fart joke here).
LOL. You will very much appreciate this recipe Conor!