Pureed Cannellini Beans-Gluten Free

I love meat and potatoes dinners. Tonight’s dinner was lamb chops and I really wanted the comfort of mashed potatoes to go along with this dish. However, I had made potatoes for breakfast this morning and I didn’t want to serve it again. So, looking into my pantry, I stood thinking. I remembered seeing recipes where Cannellini Beans were used as dips and I remembered that cauliflower can be used as a substitute for mashed potatoes. No clue how I connected the two but after I thought about it, I went to my computer and looked it up. Sure enough, Mashed Cannellini or Pureed Cannellini Beans are a common side dish. What made me happier, it was a common side dish for lamb! PERFECT! I love Cannellini Beans. They are so good for you! They are low-fat, reduce cholesterol and help maintain blood sugar PLUS they are good at helping maintain blood pressure. They just taste FANTASTIC!

So, using spices similar to the marinade of my lamb chops, I began making my version of pureed Cannellini Beans.

Pureed Cannellini Beans

Ingredients:

1 can of Cannellini Beans, drained and rinsed

about 1 cup of water (may need more)

1/2 tablespoon of olive oil

1 teaspoon of garlic, chopped finely

1/4 teaspoon of rosemary

1/2 teaspoon of thyme leaves

salt and pepper, to taste

Directions:

1. In a saucepan, heat olive oil and saute garlic until it just starts to brown
2. Add remaining ingredients and allow beans to cook until it is soften enough to mash (if you need to, add more water, as the beans absorb much of it)
3. Depending on how smooth you want your puree, you can either mash with a fork or using a hand-held blender, puree the beans.
4. Heat until mixture is thick enough to stand on its own

Serve with your favorite meats.

Herbed Lamb Chops with Pureed Cannellini Beans