White Bean Mash

A quick post of a quick study lunch.  Since I’m moving so soon, I’m trying to use up the contents of my cupboard.  A perfect lunch for a gloomy day, when all I really want is comfort food (and not to be studying).


Not the most balanced lunch, I know – but I have finals coming up so time is of the essence.  I usually eat this as a side, in place of mashed potatoes.  What do you pair with your White Bean Mash?

White Bean Mash


  • 6 garlic cloves, minced
  • 1 tsp dried rosemary
  • 2 cans cannelini beans, drained and rinsed
  • 1/3 cup water
  • 2 Tbsp greek yogurt
  • salt and pepper to taste


  1. Fry garlic & rosemary in olive oil over low heat for about 5 minutes, until lightly golden.
  2. Add the beans and water and turn the heat up to high.
  3. Stir continuously for 3 minutes, until the beans start to break down.
  4. Transfer beans to a food processor and add the yogurt.
  5. Process until desired consistency.
  6. Add salt & pepper to taste, and serve with a drizzle of olive oil, a few shavings of parmesan and lots of coarsely ground pepper.
SidesKaleigh Briggs