Make a serving of healthy mash by replacing the potato with cannellini beans. Stir in some red pesto for a flavoursome mash that is lower in fat
- Mash potatoes
- 2tbps olive oil
- 1 onion (chopped)
- 1-2 crushed garlic cloves
- 2 x 400g cans Cannellini beans
- 300ml vegetable stock
- 4 slices of Parma ham
- 2tbps red pesto
- Sage leaves
Heat 2 tbps olive oil, add 1 chopped onion and cook for 5 mins. Add 1-2 crushed garlic cloves and cook for another 2 mins.
Drain and rinse 2 x 400g cans cannellini beans. Add to the pan with 300ml hot vegetable stock and simmer, uncovered, for 20 mins until the beans are tender.
Meanwhile, heat a frying pan, add 4 slices of Parma ham, torn into shreds and fry until crispy. Set aside.
Add a little oil to the pan and, when hot, fry some sage leaves for a few seconds until just crisp.
Mash the beans, put in a bowl and swirl in 2 tbps red pesto. Top with the crispy ham and sage leaves.
Top tip for making Bean and pesto mash
This recipe is also good with butterbeans instead of cannellini beans.