Creamy White Bean Potato Mash with Seared Corn

2 cups of White beans* soaked overnight

1/2 Yellow Onion diced

4 cloves Garlic diced

Veggie Stock* homemade

Rosemary, Sage, Bay leaf for seasoning beans

2 Tbs. Artichoke Tapenade

4 large Gold Finnish Potatoes quartered skinned mostly

2 -3 ears of Corn


Garnished:  Kale, Collards, Thyme, Parsley, Chives, Chive Flowers,  Minced    Malton Salt   Ground Black Pepper   Marash Pepper


Rinse the soaked beans and place in stock, add Sprigs of Rosemary, Sage leaves, Bay leaf.  Bring to boil, simmer for approximately 1 hour, tasting as they get close to make sure they don’t get mushy.  Cook potatoes by adding them to boiled salted water, simmer for approximately 15 -20 minutes until done and test to make sure they aren’t too mushy!  Drain and add beans.  Mash all together well, add artichoke, salt, pepper.
To cook the corn, shave off from ears, heat skillet, add garlic and sear until lightly browned.

Garlic Bread:  Heat EVOO and two cloves garlic, garlic salt in large iron skillet, and brown on both side

This dish was perfect with Hans just home from college, a filling and delish take on the classic bean dip, by adding mashed potatoes to make it rich and filling, the artichoke enhanced the flavors and made it richer tasting.  Whenever possible always use dry beans and soak the taste is so much better. The next day for leftovers the flavors had time to merry and the taste was really there.  And using a fresh veggie stock is key to any dish.  Hope you’ll try it and let me know how it turned out!  Enjoy!



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