Cannellini Bean mash

Directions

Best prepared in a small skillet that has a lid. Gently fry the leek in the olive oil over a gentle heat for 3 to 5 minutes stirring occasionally. Add the garlic and the thyme sprigs and continue to gently fry and stir. The leek should loosen up and become sticky - do not allow it to brown. Add the white wine if using and stir for a minute to evaporate off the alcohol. Add the stock and the cannellini beans and stir through. Pop the lid on the skillet and gently cook for 10 minutes or so stirring every now and then. If it is drying out too quickly add a little more stock. Lift the lid and remove the thyme stalks. With the back of a fork or potato masher, mash around half the beans and stir to mix the whole beans with the mashed ones. It should have the consistency of slightly wet lumpy mashed potatoes. Adjust seasoning to your tastes. If it is too liquid simmer with the lid off the skillet until reduced - remember to stir occasionally to prevent sticking. Plate up and top with a piece of grilled chicken or fish