Canned beans and chickpeas are perfect for mashing when you need a speedy side dish
Ingredients
- 2 tbsp olive oil
- 1 shallot or 1⁄2 a small onion, finely chopped
- 2 garlic cloves, chopped
- 2 x 400g cans cannellini beans, drained
- 50ml stock or water
- large handful flat-leaf parsley
Method
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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.
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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