This is an interesting alternative to mashed potatoes that is perfect with roasted meats, birds, and grilled vegetables. Use a white or cream-colored bean that has a soft creamy consistency, such as flageolet, gigande, cannellini, or navy.
In a food processor, pulse-puree the beans, adding enough of their cooking liquid to make the consistency resemble mashed potatoes. They shouldn’t be completely smooth. (Like potatoes, they become gluey and starchy if overprocessed.) Heat
© 2004 John Ash. All rights reserved.