Cannellini Bean Mash Jamie Oliver Food

HUMBLE HOME-COOKED BEANS

Steps:

• Drain the soaked beans, then give them a good wash. Place them in a deep pot and cover them with cold water. Throw in the garlic, herb sprigs, bay leaves, celery stick, potato and tomatoes. Place the beans on the heat and slowly bring to the boil. Cover with a lid and simmer very gently for 45 minutes to an hour, depending on whether you're using fresh or dried, until soft and cooked nicely. Skim if necessary, topping up with boiling water from the kettle if you need to.
• When the beans are cooked, drain them in a colander, reserving enough of the cooking water to cover them halfway up when put back in the pot. Remove the garlic, herbs, celery, potato and tomatoes from the beans. Squeeze the garlic cloves out of their skins and pinch the skin off the tomatoes. Put the garlic, tomatoes and potato onto a plate, mash them with a fork and stir back into the beans. Season well with salt and pepper, and pour in 3 generous glugs of extra-virgin olive oil and a few splashes of vinegar. Stir in the parsley and serve on some toasted sourdough bread.
• Take up to 3 scallops and wrap a slice of pancetta round each. Thread them onto a skewer or a sturdy sprig of fresh rosemary and fry them on each side in a little olive oil until golden. Spoon the delicious warm home-cooked beans onto your plate and top with the scallops. Serve with a squeeze of lemon, a drizzle of extra-virgin olive oil and any juices from the pan. Brilliant!
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WHITE BEAN, PARSLEY & GARLIC MASH

Steps:

• Heat the olive oil in a saucepan and tip in the shallots (or onion). Cook gently for 5 mins, then add the garlic cloves and cook for another 2 mins until soft.
• Tip the cannellini beans into the pan and mash roughly, adding a little stock or water to loosen. Stir in the parsley with plenty of seasoning. Great with roast white fish, spicy chorizo and griddled scallops

CAULIFLOWER AND CANNELLINI BEAN MASH

Steps:

• Put the cauliflower, beans, milk, butter and rosemary in a large saucepan. Bring to a simmer, cover, reduce the heat to medium-low and cook until the cauliflower is fork tender, about 15 minutes. Uncover and continue cooking until the cauliflower is soft, but not mushy, about 10 minutes. Mash with a potato masher, then stir in the grated Parmesan. Season with 1 teaspoon salt and a couple turns of pepper. Serve sprinkled with the shaved Parmesan and topped with a fresh rosemary sprig.

MASHED CANNELLINI BEANS WITH WILTED GREENS & FRIED ARTICHOKES

Steps:

• Warm 1 tbsp olive oil in a saucepan over a medium heat. Add the garlic, thyme, a pinch of salt and the chilli flakes, and cook for 1 min or so. Tip in the beans, then add a slosh of their water and the juice of 1/2 a lemon. Cook for a few mins, crushing them with a fork or the back of a wooden spoon. Remove from the heat and discard the springs of thyme. Keep warm.
• Heat a little olive oil in a non-stick frying pan with a lid. Add the greens and a pinch of salt, then put the lid on to wilt and steam the greens for a few mins until softened. Season and add some of the lemon juice, and tip into a bowl. Keep warm.
• Heat 2 tbsp olive oil in the frying pan you used for the greens. Put the semolina flour in a bowl and season. Drain the artichokes and pat them dry with kitchen paper. Dip each one in the flour and put in the pan to shallow fry, turning halfway through, until crisp and golden, around 3-5 mins. Spoon the cannellini beans onto a plate and top with the wilted greens and artichokes. Garnish with lemon zest, rosemary, grated parmesan and extra lemon wedges on the side.