Posted by https://www.eatlivetravelwrite.com/2011/04/kitchen-bootcamp-white-bean-mash/
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Inspired by a recent trip to Mexico where we were served beans with every meal and adapted from The Professional Chef, p. 819
- 1lb (454g) dried white (navy) beans
- water (or chicken stock) as needed
- 1 bay leaf
- 2 teaspoons oregano powder
- salt, to taste
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon fresh oregano leaves, roughly chopped
- 1 tablespoon fresh cilantro, roughly chopped
- 3 tablespoons olive oil
- crumbled feta and cilantro, to serve
- Rinse the beans well in cold water.
- Soak the beans overnight.
- Drain and rinse the beans.
- Place the beans in the stock or water combined with the oregano powder and bay leaf (there should be a couple of inches more water than beans)and simmer, uncovered, for about 60-90 minutes or until the beans are tender enough to mash against the side of the pot with a wooden spoon. Most of the water should have evaporated. If you have more than about ¼ cup, drain the excess. Remove the bay leaf and remove beans from heat.
- Add the minced shallots, garlic, cumin, cilantro and oregano and, using an immersion blender, mash until the mixture is as smooth or as lumpy as you like it. I like to keep it a bit lumpy - prefer the rustic look.
- Mix the olive oil into the beans. This is not a creamy mixture - it's more dry - so if you are serving it a few days later a drop of olive oil should be mixed in to moisten it a little.
- Sprinkle with a little crumbled feta and cilantro and serve as you wish - with breakfast scrambled eggs, with tortilla chips as a dip, in a quesadilla…. The possibilities are endless!