White Bean Mash with Crunchy Salsa and Crispy Tortillas
This simple bean dish is both nourishing and energizing, bringing together bold flavors and contrasting textures in a surprisingly satisfying way.
Ingredients
Creamy White Bean Mash:
- 200 g dried white beans
- 1 bay leaf
- salt to taste
Crunchy salsa:
- 1 chili pepper finely chopped
- 50 g celery finely diced
- 1 small red onion finely chopped
- 1 red bell pepper finely diced
- Juice of ½ lime
- 1 bunch green parsley finely chopped
- 1 bunch green coriander finely chopped
- 1 tbsp olive oil
- salt and pepper to taste
Crispy Tortillas
- 2 tortillas
- 2 tsp cajun seasoning
- 1 tbsp olive oil
Instructions
Prepare the white bean mash:
- Soak the beans in plenty of water in the refrigerator for 12h. Drain, rinse, and boil in salted water with the bay leaf until very tender (about 45–60 minutes). Remove the bay leaf and drain the beans, reserving some of the cooking liquid.
- Blend the beans in a food processor, gradually adding the reserved liquid until smooth and creamy. Season to taste.
Make the crunchy salsa:
- Finely chop all the vegetables and herbs.
- Transfer to a bowl, season with salt and pepper, and mix with the lime juice and olive oil. Set aside.
Prepare the tortillas:
- Cut the tortillas into triangles and toss with olive oil and Cajun seasoning. Arrange on a baking tray and bake at 180°C (356°F) for 5–7 minutes, or until golden and crisp.
- Serve the creamy white bean mash topped with the crunchy salsa and crispy tortillas on the side.
Notes
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