An unexpected and even elegant side dish (I love that it can also be served cold, as a dip). You can make this with leftover cooked beans, canned beans, or frozen beans—in which case it will take 10 minutes—but if you cook dried beans this way, with these seasonings, they’ll be sensational. Other legumes you can prepare this way: chickpeas (allow for longer cooking time), flageolets.

　　

Ingredients

makes 4 servings

　　1/2 pound dried navy or other white beans, rinsed and picked over

　　1 medium onion, chopped

　　1 medium carrot, chopped

　　2 garlic cloves, peeled

　　1 teaspoon fresh thyme leaves or a pinch of dried

　　1/3 cup extra virgin olive oil

　　1 teaspoon minced garlic

　　Salt and black pepper to taste

　　Fresh lemon juice to taste

　　Chopped fresh parsley leaves for garnish

　　

Step 1

If time allows, soak the beans overnight or for several hours, then drain. (If not, proceed, but expect cooking time to be somewhat longer.) Combine the beans with the onion, carrot, garlic cloves, and thyme with water to cover in a pot over medium-high heat. Bring to a boil, then partially cover and adjust the heat so the mixture simmers steadily. Cook until the beans are very tender, at least 45 minutes and possibly twice that long; add water as necessary.

　　

Step 2

Drain the beans, reserving their cooking liquid. Cool slightly, then puree in a food mill or food processor, using only as much of the reserved liquid as necessary to make a smooth puree.

　　

Step 3

Put about half the oil in a nonstick skillet over medium heat. Add the beans and stir, adding the minced garlic along with salt and pepper to taste. When the mixture is smooth and hot and the rawness of the garlic is gone, turn off the heat. Stir in the remaining olive oil and at least a tablespoon of lemon juice. Taste and adjust the seasoning, garnish, and serve.

　　

Mashed White Beans in the Style of Northern France

Step 4

Also great with roasted meats: In step 3, substitute 4 tablespoons (1/2 stick) butter for the olive oil and 1 tablespoon minced shallot for the garlic. Stir in 1/4 cup heavy cream in place of the lemon juice.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.