‘Gate Plate: Mashed Garlic and Rosemary White Bean Sandwiches
As a vegetarian, it can get a little difficult to get protein in when you’re feeling lazy— my go-to is typically tofu, and finding the time to press and prepare it is sometimes less appealing than geochemistry homework. This recipe is what I make when I don’t have the energy to do anything except open a can. Cannellini beans are a really good source of protein and are so incredibly easy to make. Living down the hill without a meal plan can be daunting, but simple recipes like these can help get you dinner in a pinch. This isn’t the most exciting meal, but it’s inexpensive and really easy to mix up with things you have around the house to add your own flair. I found this recipe for mashed white beans last year and I don’t think I’ve ever measured anything out— it’s incredibly difficult to mess up. Just know your taste!
Serves: 3 people
Prep time: 5 minutes
Cook time: 3 minutes
Tips: I use dried rosemary because it’s cheaper and I don’t mind the texture; fresh is good if you can find it and/or don’t like dry rosemary sprigs.
MASHED BEANS
Ingredients:
- 1 can cannellini beans (white beans)
- 1 clove garlic
- Lemon juice (the recipe I originally used said the juice of half a lemon; I used bottled lemon juice, so I usually just squeeze it for a count of four)
- 2 tablespoons olive oil (or to taste– I usually coat the bottom of the saucepan I’m using)
- Dried rosemary
- Salt and pepper to taste
- Rinse your beans!
- Mince your garlic and put it in a saucepan with some olive oil and the dried rosemary. Let it sit on medium heat for a few seconds but don’t let the garlic brown; just let it sizzle a little.
- Add the beans, lemon juice, salt, and pepper. Cook for about five minutes.
- Once the beans are soft, mash with a fork. By this point, the liquid should be cooked off. If it’s still a little mushier than you’d like, cook it until you’ve got the desired texture. If it’s drier than you’d like, adjust the olive oil until the consistency is how you like it.
ASSEMBLING THE SANDWICHES
Ingredients:
- Bread or bagel of choice (I use pumpernickel if it’s available)
- Arugula
- Mashed beans
- Hot honey/crunchy chili garlic oil/anything to give it a little kick!
Toast your bread or bagel and assemble. Enjoy!
Sophie Naylor is a junior from Middletown, CT studying geology, geography and Arabic. She has previously served as a staff writer for the Baker’s Dozen...
