Pureed/Mashed Cannellini Beans –
For me, “sides” have to be interesting and flavorful. Otherwise, why bother? You could just as easily take a vitamin! PASSATO DI FAGIOLI CANNELLINI (Pureed/Mashed Cannellini Beans) is one of those great memorable side dishes. At first, one might say what? This is a side that nails it. If you like mashed potatoes, but also appreciate more flavor – you will love this dish.
It is a Tuscan favorite served instead of potatoes. Italians, in general, love their beans and serve them often and in all sorts of ways.
These beans pack more of a health punch than mashed potatoes ever will. They are a great source of protein, fiber, iron, and thiamine (important for mental acuity). They help to reduce cholesterol and are low in fat. Yeah, yeah, yeah – but beans?
These beans are not only healthy but they have so much more flavor than plain old potatoes. They will satisfy your urge for starch, and at the same time be so delicious, you may neglect the rest of your plate!
I serve this often as a side to steaks and chops. It is a favorite “side”, for me, when serving Bistecca Alla Fiorentina. However, it is also great with poultry. No matter what you choose to serve with this dish, you will hit the OMG factor!
Today, I am offering two ways to make these beans – using dried beans which you must soak and cook for a couple of hours – but also using canned cannellini beans which makes the whole process much faster and easier.
You will fall in love with this dish and serve it again and again! ANDIAMO!
PASSATO DI FAGIOLI CANNELLINI
(PUREED/MASHED CANNELLINI BEANS)
Prep: 15 minutes -using canned beans—or 1 1/2 – 2 hrs + an overnight soak for dried beans
Cook: about 5-7 minutes
2 C. Dried Cannellini Beans
3 – 15 oz. Cans Cannellini Beans (can size may vary somewhat)
4 Tbsp. Olive Oil
1 Large Clove Garlic – chopped finely
1/4 c. Fresh Sage Leaves – chopped
Grated Parmigiano-Reggiano or Montasio Cheese
Some extra Fresh Sage for garnish
Extra Virgin Olive Oil for drizzle
If using dried Cannellini Beans – soak them overnight in water and drain. Follow directions for cooking on the bag or cover with water, adding some salt and pepper – bring to boil – reduce heat and cook at a simmer for about 1 1/2 – 2 hours until tender.
If using canned Cannellini Beans, rinse and drain them.
Use a food processor to puree the beans until thick and smooth. This may mean using a pulsing action and stirring them occasionally to make sure the puree is consistent throughout.
Put 4 Tbsp. olive Oil in a pan. Add chopped fresh sage and chopped fresh garlic – cook about a minute at low heat. DO NOT burn the garlic.
Add the pureed beans to the pan along with Kosher Salt and Freshly Ground Black Pepper to taste.
Cook about 5 minutes until heated through.
Place the mixture in a serving dish and top with grated cheese and chopped fresh sage. Drizzle with a good Extra Virgin Olive Oil.
PARLA COME MANGI!
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