Bean And Hazelnut Mash Recipe

Cooking Directions

• STEP 1.Rinse and drain the beans, then cook them in a pot of boiling water until tender.
• STEP 2.In a separate pan, toast the hazelnuts over medium heat until golden brown.
• STEP 3.Drain the cooked beans and transfer them to a mixing bowl. Mash them with a fork or a potato masher until smooth.
• STEP 4.Add minced garlic, olive oil, lemon juice, salt, and pepper to the mashed beans. Mix well to combine.
• STEP 5.Sprinkle the toasted hazelnuts on top of the bean mash and serve as a side dish.

Cooking Tips

• You can use any type of beans for this recipe, such as cannellini beans, chickpeas, or black beans.
• To make the mash creamier, you can add a splash of vegetable broth or plant-based milk.
• If you don't have hazelnuts, you can substitute them with other nuts like almonds or walnuts.

Storage and Serving

• Leftover bean and hazelnut mash can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the mash in the microwave or on the stovetop before serving.
• Serve the bean and hazelnut mash as a side dish with roasted vegetables, grilled meats, or as a spread on toast.