📝 About This Recipe
This luxurious mash is a sophisticated, protein-packed alternative to traditional mashed potatoes, celebrating the naturally creamy texture of the heirloom butter bean. Infused with slow-roasted garlic and finished with a nutty brown butter foam, it offers a velvety mouthfeel and a deeply savory flavor profile. Perfect as a comforting side or a robust base for roasted vegetables, this dish proves that humble legumes can reach gourmet heights with the right technique.
🥗 Ingredients
The Bean Base
- 2 cans Canned Butter Beans (15oz each, drained and rinsed thoroughly)
- 1/2 cup Chicken or Vegetable Stock (low sodium, to adjust consistency)
- 1 piece Bay Leaf (fresh or dried)
Aromatics and Fats
- 6 pieces Garlic Cloves (peeled and smashed)
- 3 tablespoons Extra Virgin Olive Oil (high quality for finishing)
- 4 tablespoons Unsalted Butter (divided)
- 1/4 cup Heavy Cream (warmed)
- 1 piece Shallot (finely minced)
Seasoning and Garnish
- 8-10 pieces Fresh Sage Leaves (for frying)
- 1/2 teaspoon Lemon Juice (to brighten the flavors)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper
- 1/4 cup Parmesan Cheese (finely grated)
👨🍳 Instructions
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1
In a medium saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-low heat. Add the smashed garlic cloves and minced shallots.
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2
Sauté the garlic and shallots for 5-7 minutes, stirring occasionally, until the garlic is soft, golden, and fragrant. Do not let them burn, as bitter garlic will ruin the mash.
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3
Add the rinsed butter beans to the saucepan along with the bay leaf. Stir to coat the beans in the garlic-infused oil.
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4
Pour in the stock (chicken or vegetable) just until the beans are partially submerged. Bring to a gentle simmer.
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5
Simmer for 10 minutes uncovered. This allows the beans to soften further and absorb the aromatics while the liquid reduces slightly.
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6
Remove the bay leaf and discard. Use a slotted spoon to transfer the bean and garlic mixture to a food processor, or keep them in the pot if using an immersion blender.
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7
Add the warmed heavy cream, the remaining olive oil, and the grated Parmesan cheese to the beans.
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8
Pulse or blend until the mixture is completely smooth and velvety. If it feels too thick, add a tablespoon of the remaining cooking liquid or extra cream until your desired consistency is reached.
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9
Season with kosher salt, black pepper, and the lemon juice. Taste and adjust seasoning as needed.
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10
In a small separate skillet, melt the remaining 3 tablespoons of butter over medium heat.
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11
Once the butter begins to foam, add the fresh sage leaves. Cook until the butter turns a nutty brown color and the sage leaves become crisp (about 3 minutes).
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12
Transfer the warm bean mash to a serving bowl. Use the back of a spoon to create decorative swirls on the surface.
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13
Drizzle the hot brown butter and the crispy sage leaves over the top of the mash immediately before serving.
💡 Chef's Tips
For the smoothest texture, pass the blended mash through a fine-mesh sieve (chinois) to remove any lingering bean skins. If using dried beans instead of canned, soak them overnight and simmer with aromatics for 60-90 minutes before mashing. Always warm your cream and stock before adding them to the mash to keep the dish hot and prevent the fat from breaking. Don't skip the lemon juice; the acidity is crucial to cutting through the richness of the beans and butter.
🍽️ Serving Suggestions
Serve alongside a pan-seared ribeye steak or herb-roasted chicken for a classic pairing. Use it as a bed for roasted root vegetables or sautéed wild mushrooms for a vegetarian main course. Pair with a crisp, dry white wine like a Pinot Grigio or a lightly oaked Chardonnay. Top with a soft-poached egg and a sprinkle of chili flakes for a sophisticated brunch option.