As you know, I like to cook big batch of dry white bean and save them in the freezer in one cup zip lock bags. This is an instant magic, put together in few minutes replacing any starchy pairings such as potato, rice and pasta. Once cooked, I place it as a base for each individual plate topped with a protein choice of fish, chicken, lamb or beef.
Ingredients :
- Ingredients:
- 3 cups of cooked white beans
- 1 cup cold water
- 3 TBS olive oil
- 2 cloves of mashed garlic
- Salt to taste
- Juice of half lemon
Direction
- Mash the garlic to a creamy consistency. A mortar and pestle can be used with a bit of salt.
- In a heavy-bottomed pan, heat oil with the mashed garlic, cooking it until fragrant but not burnt.
- Add the beans and stir to coat them with the oil and garlic flavor.
- Season with salt and pour in the water. Mix well, cover with a lid, and allow it to cook until about half of the water is absorbed.
- Stir the beans and press them down with the back of your spoon to mash them.
- Once all the moisture is absorbed, mix the beans and turn off the stove.
