Cannellini beans make a tasty higher fibre alternative to potatoes, and the caramelised onions and garlic makes them lovely and sweet –perfect for soaking up the juices from your roast.
If you wish, you can turn this into a creamy mash by whizzing everything with a stick blender at the end, but we like the texture of the whole beans.
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Yields:
6 serving(s)
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Cal/Serv:
190
Ingredients
1Tbsp.
olive oil
2
large onions, finely sliced
1
small garlic bulb, cloves separated, peeled and thickly sliced
2
thyme sprigs, leaves picked and finely chopped
3
x 400g cannellini beans, drained and rinsed
3Tbsp.
2%-fat Greek yogurt
Finely grated zest 1/2 lemon
Directions
Step 1Heat the oil in a large frying pan over medium-high heat and cook the onions, garlic, thyme and rosemary for 20-25min, stirring regularly, until the onions are golden and caramelised and the garlic is soft.
Step 2Stir in the cannellini beans and heat until just warmed through. Stir in yogurt and lemon zest, season well and serve.
GET AHEAD Complete recipe up to a day ahead; cool, cover and chill. Reheat in a covered pan over low heat with a splash of water, stirring regularly, until piping hot.
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