18th December 2006

Rosemary White Bean Mash

This is delicious served with lamb, or eaten as a dip, or spread on toasted sourdough for supper.

400g tin haricot or cannellini beans
1 clove garlic, crushed
juice of 1 lemon
1/2 teaspoon ground rosemary
2 tablespoons extra virgin olive oil

Heat a little oil in a frying pan and add garlic for a few minutes, then add the rest of ingredients and warm over a low heat.  Add remaining oil and mash beans with the back of a fork.  Season well before serving.

Serves 2-4