Bean and pesto mash recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 5 min
Cooking: 35 min

Nutrition per portion

Calories 384 kCal 19%
Fat 20g 29%
  -  Saturates 3g 15%
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  • Make a serving of healthy mash by replacing the potato with cannellini beans. Stir in some red pesto for a flavoursome mash that is lower in fat


    • Mash potatoes
    • 2tbps olive oil
    • 1 onion (chopped)
    • 1-2 crushed garlic cloves
    • 2 x 400g cans Cannellini beans
    • 300ml vegetable stock
    • 4 slices of Parma ham
    • 2tbps red pesto
    • Sage leaves


    • Heat 2 tbps olive oil, add 1 chopped onion and cook for 5 mins. Add 1-2 crushed garlic cloves and cook for another 2 mins.

    • Drain and rinse 2 x 400g cans cannellini beans. Add to the pan with 300ml hot vegetable stock and simmer, uncovered, for 20 mins until the beans are tender.

    • Meanwhile, heat a frying pan, add 4 slices of Parma ham, torn into shreds and fry until crispy. Set aside.

    • Add a little oil to the pan and, when hot, fry some sage leaves for a few seconds until just crisp.

    • Mash the beans, put in a bowl and swirl in 2 tbps red pesto. Top with the crispy ham and sage leaves.

    Top tip for making Bean and pesto mash

    This recipe is also good with butterbeans instead of cannellini beans.

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