Mid-Week Mash & Beans

  I'm always striving to make dinner time easy. I love (adore, am obsessed with) cooking but sometimes I do like recipes that require minimal effort ... and I know you guys are into these too, so here's one I really think you'll enjoy. Not any old 'Mash & Beans' (although my penchant for spuds and a spoonful or two of Heinz's finest will never diminish) but a rather more upgraded version in the form of sweet potato mash and pesto coated cannellini beans - de.lish. And whilst I always have one eye on the 'balanced meal' meter, the ingredients here are merely a happy accident because it's basically what I happened to have in the fridge. In my opinion the best meals are often borne out of necessity anyway.

 

I would eek this post out further having just watched the first episode of Michael Pollan's 'Cooked' series on Netflix but I think I'll let my thoughts simmer for a while longer on that - although, what is with the whole 'let's break the veggie and get the evidence on camera' melarkey? Always such a low, disappointing blow especially from someone I actually really admire. Hey ho.  

 

We're also in the midst of moving and even though we're actually pretty organised this time (and only have a miniscule distance to travel - major novelty) I'm still feeling a wee bit (read massively) stressed - particularly now that I've learnt our soon-to-be landlord went against our wishes and painted the living room grey, meaning we'll be spending the first few days with paint brushes in our hands. Wonderful. Seriously, the sooner we own our place the better - I'm getting too old for this nonsense. Anywho. Mash 'n' Beans. Here's the recipe.

 

what you'll need

 

for the mash

1 sweet potato

2 carrots

sea salt

extra virgin olive oil

 

for the beans

1 small white onion

1 x 400g can cannellini beans, drained and rinsed

1 large garlic clove

juice 1 x lemon

pinch of oregano

2 tbsp vegan pesto

handful of roughly chopped spinach

sea salt and pepper

flat leaf parsley

 

to serve

griddled cherry tomatoes

 

what you'll do

peel and slice the sweet potato and carrots, season with salt, cover with water, bring to a boil and then simmer until soft ... about 15-20 minutes. drain, season, drizzle over some evoo and roughly mash ... it really doesn't matter if some lumps remain. keep warm on a low heat until needed.

 

heat a little olive oil in a pan. finely chop the onion and add to pan. season with salt and sweat until translucent. finely slice the garlic and add to pan. gently cook until its aromas begin to exude (and ensuring it doesn't brown) before squeezing over the lemon juice. saute gently until completely soft.

 

add the drained and rinsed beans to the pan, season with salt and pepper and sprinkle over the oregano and gently heat through. add the pesto and about a 1/4 cup of water and gently heat. add the spinach to the pan, cover and allow it to wilt. check for seasoning before serving.

 

divide the mash and beans between two bowls and top with a few lightly griddled cherry tomatoes. finish with a smattering of finely chopped flat leaf parsley and a final drizzle of olive oil and/or spritz of lemon juice.