Ma Niche : Cannelini

It was by mistake that I had first bought a packet of Val Ranguni from the Indian store. I wanted white beans, preferably Cannellini for a recipe but couldn't find it. Spotted a pack of Val Ranguni instead and thought it would do only to find out later that Val Ranguni or Butterbeans do not fall into the white bean category at all. Val Ranguni is a variety of lima beans that is white and flat and is used in Indian cooking while Cannellini beans are a variety of white beans related to the kidney beans and is popular in central and southern Italy.

Anyway since the packet was there, I googled for a recipe, found one and saved it. but when it came to cooking I was so keen to try Nigella's Mashed White Bean recipe that I ditched the more authentic Val recipe and substituted the mashed white bean for mashed Val. The final product was delicious. We loved it. In fact we liked it so much that we now buy Val Ranguni just for this dish :)

This recipe is quick, easy and satisfying. It makes a hearty dinner along with bread and some stir fry.

Mashed Butterbeans aka Val Ranguni Adapted from Nigella's Mashed White Beans
Preparation Time : 10 minutes Cooking Time: 8 minutes Serves : 2-3
Ingredients 3 tbsps olive oil 2 cloves of garlic, grated 1/2 tsp dry rosemary zest of one lemon or orange 3-1/2 cups Val Ranguni or Cannelini beans, cooked freshly squeezed juice of 1/2 orange if using zest of orange(optional) salt and pepper to taste - Instructions Put the oil in a saucepan. Stir in the garlic, rosemary and zest in it and heat the oil slightly. Now add the cooked beans to the pan. Using a potato masher or a flat spoon mash the cooked beans and thoroughly mix the herbs into it. Squeeze in the juice if using and mix it well. Season to taste and serve.

Mashed Butterbeans aka Val Ranguni

Adapted from Nigella's Mashed White Beans

Preparation Time : 10 minutes Cooking Time: 8 minutes Serves : 2-3

Ingredients

3 tbsps olive oil
2 cloves of garlic, grated
1/2 tsp dry rosemary
zest of one lemon or orange
3-1/2 cups Val Ranguni or Cannelini beans, cooked
freshly squeezed juice of 1/2 orange if using zest of orange(optional)
salt and pepper to taste

Instructions

Put the oil in a saucepan.
Stir in the garlic, rosemary and zest in it and heat the oil slightly.
Now add the cooked beans to the pan. Using a potato masher or a flat spoon mash the cooked beans and thoroughly mix the herbs into it.
Squeeze in the juice if using and mix it well.
Season to taste and serve.

Sending this to My Legume Affair Event, an event started by Susan of the Well Seasoned Cook, presently managed by Lisa of Lisa's Kitchen and hosted this month at Oh Taste n See.

I shall be sharing this at the following parties.