White Bean Mash

White Bean Mash

If you’re getting fed up with standard potato mash, why not try this alternative. Using cannellini beans cooked in stock with shallots and garlic – it’s amazing. You can use other beans too so experiment away.

This are a great side which is vegan and super tasty.

Cooking surfaces

Cast Iron Grid

BBQ Temperature



  • 3 tbsp olive oil
  • 4 small shallots finely diced (or 2 large banana shallots)
  • 3 cloves garlic, chopped
  • 1 tin Cannellini beans (or borlotti beans)
  • Vegetable stock (to cover the beans)
  • A handful of coriander including the stalks
  • Maldon salt and pepper
  • Dirty onion


  • A non stick pan – I use the amazing Tefal Ingenio stainless pans, or a cast iron skillet.


  1. Preheat your Egg to 200°C and setup for a direct cook.
  2. Place your pan on the Egg to warm and add a little olive oil.
  3. Add in the shallots and cook for 2-3 minutes.
  4. Now add the garlic and cook for a further 2 minutes until the shallots have softened.
  5. Add your drained beans to the pan with enough vegetable stock to cover them.
  6. Stir occasionally and cook until the beans have softened and the liquid thickened.
  7. Meanwhile chop your coriander finely.
  8. Once cooked take the beans off the Egg and mash with the back of a fork, leave a few good lumps for texture.
  9. Mix in the coriander and season with salt and pepper to taste.
  10. Served with a topping of dirty onion if you like (the recipe is in the first part of my fajita recipe).


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