Bean Mash with Mushroom & Kale

Instructions

1. Prepare the Aromatics

   7 min hands-on

   • Finely slice the shallots and garlic. Set them aside.
   • Slice the mushrooms into even pieces for uniform cooking.

2. Start the Herb-Infused Bean Mash

   2 min hands-on

   • Heat half of the olive oil in a medium-sized pan over medium heat.
   • Add half of the sliced garlic, rosemary, and thyme. Sauté until the garlic softens and becomes fragrant.

3. Cook and Mash the Beans

   2 min hands-on9 min waiting

   • Add the rinsed pinto beans to the pan with a small amount of water or bean liquid.
   • Season with a pinch of salt and simmer until the beans are soft and creamy.
   • Mash the beans until they achieve a chunky yet spreadable consistency. Remove from heat and cover to keep warm.

4. Caramelize Shallots and Garlic for the Mushrooms

   4 min hands-on

   • In a separate pan, heat the remaining olive oil over medium heat.
   • Add the sliced shallots, remaining garlic, rosemary, thyme, and ground sage.
   • Cook until the shallots become translucent and start to caramelize.

5. Sauté the Mushrooms

   6 min hands-on

   • Add the sliced mushrooms to the pan with the caramelized shallots and garlic.
   • Cook until the mushrooms release their moisture and develop a golden-brown color.

6. Incorporate the Kale

   3 min hands-on

   • Add a splash of vegetable broth to deglaze the pan.
   • Tear the kale leaves into bite-sized pieces and stir them into the pan. Cook until the kale wilts and becomes tender.

7. Assemble the Dish

   2 min hands-on

   • Divide the warm bean mash onto serving plates, spreading it out slightly to form a base.
   • Spoon the mushroom and kale mixture over the top of the mash.

8. Finish and Serve

   1 min hands-on

   • Optionally, drizzle a little more olive oil over the dish and garnish with fresh herbs if desired. Serve immediately.
   • Cooking tips:
   • To achieve a creamy bean mash, simmer the beans long enough for them to absorb the flavors of the garlic and herbs. Adjust the consistency with additional liquid if needed.
   • When caramelizing shallots, stir occasionally to prevent burning while allowing them to develop their natural sweetness.
   • Deglazing the mushroom pan with vegetable broth adds depth of flavor and prevents sticking.
   • For the best texture, avoid overcooking the kale—it should be tender but still vibrant green.