A watercolour of a bowl of coarsely mashed white beans flecked with dark red sun-dried tomato — Generated with OpenAI gpt-image-1

Adapted from Italian bean purées finished with a strongly flavoured oil

Sun-dried tomato and white bean mash

Name: Sun-dried tomato and white bean mash
Prep time: 6 min
Total time: 6 min
Yield: 3 servings
Ingredients: 1 pack Cannellini beans (tinned); 70 g Sun-dried tomatoes (in oil); 3 g Garlic (dried, granules); 3 g Mixed herbs (dried); 15 ml Lemon juice (bottled); 2 g Black pepper (ground); 20 ml Olive oil

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 6 months, set by Olive oil.

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves

Burners

Pans

Water

0.05 L

Active

6 min

Total

6 min

Ingredients

Use the oil from the jar, not fresh oil. It has spent months taking on tomato and salt and it is the most flavoured fat in the cupboard.

Mash the drained beans coarsely with a fork, keeping a few spoonfuls of the bean liquid.
Sun-dried tomatoes chopped small and stirred through with the garlic granules, herbs, lemon juice and pepper.
Two or three spoonfuls of the jar oil worked in, then bean liquid a little at a time until it drops from the spoon.

Serves 3 on crackers or flatbread.

What this was adapted from

Italian bean purées finished with a strongly flavoured oil

fresh rosemary and garlic in warm oil → the oil from the sun-dried tomato jar, with dried herbs

The flavoured oil is the whole finish of the original. The jar oil arrives already carrying tomato, salt and sweetness -- a different and arguably better starting point, though it lacks the resinous note of rosemary entirely.