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Butter bean and rosemary mash is a soft, garlicky spread made by simmering canned butter beans with rosemary and garlic, then mashing them with olive oil and a squeeze of lemon.
I started making this the winter I ran out of potatoes for the third week straight. Butter beans mash up just as creamy, and they cook in a fraction of the time.
It’s soft. Faintly nutty. Bright from the lemon and rosemary. Nothing fussy about it.
The whole thing comes together in one saucepan in under 20 minutes. It sits right in your rotation next to roast chicken, grilled fish, or just a piece of crusty bread.
Why You’ll Love This Recipe
- Ready in under 20 minutes with one saucepan
- Costs a fraction of a potato mash
- Naturally gluten-free and easy to make dairy-free
- Freezes well for easy meal prep
Ingredient Notes
- Butter beans: Canned, drained and rinsed well to wash off the starchy canning liquid. Cannellini beans work as a milder substitute.
- Rosemary: Fresh sprigs give the best flavor. If using dried, cut the amount in half since it’s more concentrated.
- Garlic: Fresh cloves, minced fine so they soften fully in the short cook time.
- Olive oil: Use a decent extra virgin oil since it’s a big part of the flavor here, not just a cooking fat.
- Vegetable stock: Adds savory depth as the beans simmer. Water works in a pinch but the mash tastes flatter.
- Lemon juice: Fresh squeezed cuts through the earthiness of the beans. Bottled juice works but tastes sharper.
- Butter: Optional, but it rounds out the mash. Swap in extra olive oil to keep it dairy-free.
Butter Bean and Rosemary Mash with Garlic and Lemon
Ingredients
Method
- Warm the olive oil in a 2-quart / 1.9L saucepan over medium heat. Add the minced garlic and rosemary sprigs and cook for 1 to 2 minutes until fragrant, stirring so the garlic doesn’t brown.
- Add the drained butter beans and vegetable stock. Bring to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until the beans are very soft and most of the liquid has been absorbed.
- Fish out the rosemary sprigs and discard the woody stems. The flavor is already in the pan.
- Mash the beans right in the saucepan with a potato masher, leaving some texture, or blitz briefly with an immersion blender for a smoother mash.
- Stir in the butter, lemon juice, salt, and pepper off the heat. Mix until the butter melts in fully.
- Taste and adjust the seasoning. If the mash feels too thick, loosen it with a splash more stock, a tablespoon at a time.
- Spoon into a serving bowl, drizzle with extra olive oil, and scatter fresh rosemary leaves over the top. Serve warm.
Notes
- Rinse canned beans well before simmering to remove excess sodium.
- Pull rosemary sprigs out before mashing to avoid woody bits.
- Use a potato masher, not a food processor, to keep the mash from turning gummy.
- Add butter off heat so it melts in without separating.
Tips for Success
- Rinse canned butter beans well to wash off the starchy canning liquid before you simmer them.
- Pull the rosemary sprigs out before mashing so you don’t chew on a woody stem.
- Mash with a potato masher for texture, or pulse an immersion blender briefly to avoid a gluey mash.
- Loosen the mash with reserved stock instead of water to keep the flavor concentrated.
- Warm your serving bowl first so the mash doesn’t cool down before it hits the table.
Variations
- Stir in a spoonful of Dijon mustard and swap rosemary for thyme for a sharper, herbier mash.
- Blend in a few cloves of roasted garlic instead of raw for a sweeter, mellower flavor.
- Top with crispy fried sage leaves and a drizzle of chili oil for a spicier finish.
Storage and Reheating
Store leftover mash in an airtight container in the fridge for 3 to 4 days.
Reheat gently on the stovetop over low heat with a splash of stock or water, stirring until it loosens back up, about 3 to 5 minutes. You can also microwave it in 30-second bursts, stirring between each.
The mash freezes well for up to 2 months. Thaw overnight in the fridge before reheating on the stovetop.
Serving Suggestions
Serve this mash warm alongside roast chicken, grilled fish, or pan-seared sausages. It’s mild enough to sit next to almost anything off the grill.
Spread it on toasted crusty bread with a drizzle of olive oil for a quick lunch, or set it out as a dip with raw vegetables.
A scatter of crumbled feta or crispy fried onions on top turns it into more of a centerpiece side for a weeknight dinner.
FAQ
Why is my butter bean mash gluey instead of creamy?
It’s probably over-blended. Butter beans have a high starch content, and running them too long in a food processor or blender breaks that starch down until the mash turns gluey. Stick to a potato masher, or pulse an immersion blender in short bursts and stop as soon as it’s mostly smooth.
Can I use cannellini beans instead of butter beans for this mash?
Yes, cannellini beans work well and mash up just as creamy. They’re slightly smaller and milder in flavor than butter beans, so the finished mash tastes a bit less sweet. Keep the same stock amount and simmer time, since both beans are already cooked in the can.
Can I freeze butter bean and rosemary mash?
Yes, it freezes well for up to 2 months in an airtight container. Thaw it overnight in the fridge, then reheat gently on the stovetop over low heat with a splash of stock, stirring until it loosens back up and turns creamy again.
What goes well with butter bean and rosemary mash?
Roast chicken, grilled fish, and sausages all pair well since the mash is mild and a little earthy. It also works as a spread on toasted crusty bread or as a dip with raw vegetables. A drizzle of good olive oil on top ties it all together.
Is butter bean and rosemary mash gluten free?
Yes, this mash is naturally gluten free since it’s built from beans, olive oil, garlic, and stock. Just double check your vegetable stock label, since some brands add wheat-based thickeners or barley malt. Swap in a certified gluten-free stock if you need to be careful.
What’s the difference between butter bean mash and hummus?
Butter bean mash uses lima beans simmered with rosemary and garlic instead of chickpeas blended with tahini, so it’s earthier and less nutty than hummus. It’s also chunkier and served warm, while hummus is usually smooth and eaten at room temperature.
