Cannellini bean stew and cheesy mashed potatoes is a vegetarian dinner dish that is quick and easy to prepare. A Mediterranean-flavoured bean stew and mash.
Cheesy mashed potatoes - put the (unpeeled) potatoes in a large saucepan, cover them with water and bring them to the boil over a high heat. Turn the heat down, put a lid on the saucepan and simmer them on a medium heat for 20 minutes. (Note: make the bean stew while the potatoes cook). Drain the potatoes in a colander and put them back in the saucepan with the butter. Using a potato masher, mash the potatoes and butter together, then add the cheese. Mash the potatoes, butter and cheese until they are combined. Set aside & cover. Warm the mashed potatoes up just before serving.
Cannellini bean stew - add the oil to a large saucepan and put it on a medium heat. Add the onion, garlic, carrot and capsicum to the saucepan. Stir and fry for 10 minutes. Add the cannellini beans, tomatoes, water, oregano and pepper. Stir, cover the saucepan with a lid and simmer for 10 minutes.
To serve (hot): Put a ring of (hot) cheesy mashed potatoes in a large, shallow soup bowl (or plate) and ladle the cannellini stew into the centre.
*Potatoes - I use unpeeled potatoes that have been thoroughly washed & scrubbed. If you don’t like the texture of the peel in the mash, peel the potatoes before you cook them.
*Cannellini beans - if you don’t have cannellini beans in your cupboard, you could use half a can of borlotti or haricot beans instead.