A splendid dish full of creamy goodness. Delicious on its own, this recipe also works wonderfully as a side dish, waiting to sop up the flavour of the main.
If you’re looking for a lower-carb alternative to mashed potatoes, this is the recipe you want. Mashed white beans present a similar fluffy white aesthetic, though this recipe adds more flavour to the mix. For a more classic taste, you can use butter instead of coconut-oil.
I added cashews to this recipe as it makes it something special, lending a slightly different texture and flavour. If you want something a little less exotic, you can leave them out.
As always with the chili, more or less, it’s up to you.
Pictured: White bean mash sprinkled with chopped green onions and roasted squash seeds, alongside a roasted butternut squash.
White Bean Cashew Mash
250 g 1¹⁄₂ cupDryWhite Lima Bean
¹⁄₂ small 160 gCeleriac
3 small 240 gRed Onion
100 g ⁵⁄₈ cupCashews
50 g 11 teaspoonCoconut Oil
¹⁄₂ teaspoonChili Flakes
- immersion blender
- Soak the lima beans in water overnight.
- Drain the water from the lima beans.
- Peel the onion, cut out the roots, and slice it into halves. Add the onion to the pot with beans.
- Peel the outer skin off the celeriac and cut it into five or so chunks. Add the celeric chunks to the pot.
- Add the cashews to the pot.
- Cover the ingredients completely with water, a bit too much is better than too little.
- Bring the water to a boil then reduce the heat and simmer for 1 hour.
- Drain the water into a container for later use. A little bit may remain in the pot.
- Add the coconut oil, chili flakes, and salt.
- Blend the ingredients to a smooth fluffy consistency, adding back drained water as it gets too dry or doesn't blend well.