RECIPE: White Bean and Adzuki Puree to use instead of mashed potatoes

I don't eat potatoes (they give me arthritis) and my husband shouldn't eat them (they spike blood sugar) so I came up with this recipe to serve instead when parsnips and celeriac aren't in season.  

The first time I made it, I used white beans and adzuki and it was delicious!  It looked very much like mashed pinto beans, though, so I tried making it with white beans.  It was very good, but not as good as the blend because adzuki beans have a lot of flavor.  But...the white bean puree looks very much like mashed potatoes!   

These can be seasoned as you would season mashed potatoes, with garlic, toasted onion, Dijon mustard, or herbs - use your imagination!  I tasted this with lovage oil and it was delicious!!

Mashed White Bean and Adzuki Puree 

White Bean and Adzuki Puree is pictured at the bottom.

Serves 6 

INGREDIENTS:

• 2 15oz cans great northern white beans 
• 1 15oz can adzuki beans (or an additional can great northern beans)
  
• 4 Tbsp butter, room temperature
• ⅓–½ cup heavy cream, WHIPPED
• About 1.5 tsp salt, or to taste
• freshly ground white pepper to taste
  
• OPTIONAL: 1-2 T. fresh lemon juice 
  
• Salt and freshly ground white pepper

INSTRUCTIONS: 

If you're using great northern and adzuki: empty all three cans into a 4-quart saucepan including the liquid they're packed in.  Simmer uncovered on medium heat until beans are starting to break down and most of the liquid has been absorbed.  The great northern will break down before the adzuki, hence the need for additional liquid.  Turn off the heat when they start to stick.

If you're using only great northern: Drain the beans reserving 1/2 cup of the liquid.  Add the beans and the 1/2 cup liquid to a 3-quart sauce pan and simmer uncovered until the beans are starting to break down and most of the liquid has been absorbed.  They will be sticking to the pan a little.  Turn the heat off and let them sit until they are no longer sticking, about 5 minutes.

Transfer the beans to the bowl of a food processor along with the softened butter and process until they're super smooth and creamy. 

Season with salt and pepper.  Taste them.  The all great northern beans may need the lemon juice.  Add it 1 T. at a time.

Transfer the beans to a bowl and fold in the whipped cream until they're the consistency of mashed potatoes. Season with salt and pepper and serve.  

They can be reheated on top of the stove but the whipped cream will deflate:

Add them to a saucepan with a little milk or cream and heat over medium low, stirring occasionally with a silicone spatula.  As they loosen, add milk 1 T. at a time until they're back to mashed potato consistency.  Keep warm over lowest possible heat.  If they tighten up, a little milk should fix them. 

 

Mashed Great Northern and Adzuki Bean Puree, reheated