White Bean Mash with Confit Garlic Aïoli

Yotam Ottolenghi

Ottolenghi actually uses dried beans in this recipe, but we've given an alternative to use our jars so you can skip the bean-cooking process.

Feeds: 6

Takes: 1.20 hours

Ingredients

1 jar of Organic White Beans, with their bean stock
1 onion, peeled and cut into 8 wedges
10 garlic cloves (ie, from about 1 whole head), peeled
3 sprigs thyme
2 sprigs rosemary
1 green chilli, halved lengthways
200ml olive oil
1 tbsp dijon mustard
2 anchovy fillets, drained (optional)
90ml lemon juice (ie, from about 4 lemons)
10g fresh dill, roughly chopped
½ tsp aleppo chilli flakes (or another variety)

Made with:
Organic White Beans

These white haricot beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto.

Directions

step 1
We can’t legally give you the full recipe, but you can find the full directions over on The Guardian website here.

Made with:
Organic White Beans

These white haricot beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto.

Creamy White Beans

Our Organic White Beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto. Don’t drain, rinse or throw that “bean-stock”, CELEBRATE IT. We love them in this miso bowl or the newly invented, BEAN-OTTO.

Cook With White Beans

White Bean Mash with Confit Garlic Aïoli

Ingredients

Made with: Organic White Beans

Directions

Made with: Organic White Beans

More Recipes

Made with:
Organic White Beans

Made with:
Organic White Beans