Canellini bean mash with rosemary oil

Canellini beans are white beans that can be mashed quite easily after cooking and they adopt other flavors really well. This bean mash has a soft and pleasant texture and the rosemary oil gives the spark that only good dishes have. This mash is great for a sandwich, but it will make your geasts really happy when served on a hot crostini for any celebration.
15 Minutes
8 Persons


For the mash

  • 400 g canellini beans (boiled)
  • 1 good splash of olive oil
  • 1 clove of garlic
  • 2 rosemary branches
  • 1 tbs red wine vinegar

To serve

  • crostini or crisp bread


  1. Pick the leaves from the rosemary branches and put them in a mortar together with some sea salt. Mash them together finely.
  2. Add a good splash of olive oil and set this mixture aside. You can do this a day early.
  3. Rinse the cooked canellini beans.
  4. Cut the garlic and fry in a little oil shortly. Add the canellini beans before the garlic starts to color.
  5. Let the beans cook for about 7 minutes, while you stir every now and then.
  6. Now add the red wine vinegar and some pepper and salt.
  7. With the back of a fork you can now prepare the mash.
  8. Spread the mash on a hot crostini, and add a thee spoon of the oil on top. Enjoy!