I am surprised that it has been over a week since I have made my beloved mash – there was a while there when I made it two or three times a week. Now, you may be thinking that I am talking about mashed potato… no siree. It is something I think is way yummier. CANNELLINI BEAN MASH. And for this genius recipe I have to thank Nigel Slater. And the joy of this dish is it is simple, easy to alter and did I mention delicious?
To make the mash, slice up an onion and chop up a clove or two of garlic. Add this to a pot or frying pan with some olive oil, a sprig of thyme and two cans of cannellini beans, rinsed and drained. Cover the with water and bring to a simmer. You want to simmer away the water, which takes 20-30 minutes. Then remove the thyme and use a masher if you want it to have texture, or a hand stick so it is smooth. Season with salt and pepper and it is ready.
While the mash is cooking, slice up the mushrooms and cook in a frying pan with some olive oil and ground black pepper. Once the mushrooms are soft, add thinly sliced kale and a few dashes of balsamic vinegar. Let cook until the kale is soft too. I found that adding a few splashes of red wine helped to unstick the mixture while I was waiting for the steak to cook, so if you have some handy you could add a few splashes in too and then reduce down.
Now you can cook your steak how you like, and put everything on the table ready to be eaten.