4.9 from 150 votes
White Bean Mash with Crispy Salsa and Fried Tortillas
This recipe creates a creamy mash using cooked white beans combined with a light cooking liquid, paired with a fresh, crunchy salsa of chopped vegetables and herbs. Fried tortilla triangles seasoned with Cajun spice add a crisp texture contrast and a flavorful kick. The combination yields a balance of smooth, tangy, and spicy elements with a variety of textures.
Prep Time
10 mins
Cook Time
15 mins
Additional Time
12 hrs
Total Time
12 hrs 25 mins
Servings:
4
servings
Course:
Breakfast, Appetizer, Snacks
Cuisine:
Mexican, International
Ingredients
Cream beans:
- 200 g White beans
- 1 bay leaf
- salt
Crunchy salsa:
- 1 Chili pepper
- 50 g celery
- 1 red onion small
- 1 black pepper
- 1/2 lime
- 1 parsley bunch; green
- 1 Coriander bunch; green
- 1 tbsp olive oil
Fried tortilla:
- 2 tortillas
- 2 tsp Cajun seasoning
- 1 tbsp olive oil
Instructions
For the white bean mash:
- Soak the beans in water in the refrigerator for 12h. Rinse and boil in salted water adding a bay leaf. When the beans are fully cooked, take out the bay leaf and drain, saving the water.
- Put the beans in a food processor and blend while gradually adding some of the cooking liquid until you achieve a smooth consistency.
Cup of Yum
For the salsa:
- Prepare your vegetables and clean them thoroughly.
- Finely chop the vegetables and herbs, season with salt and pepper, and mix in the lime juice and olive oil.
- Cut the tortilla into triangles and drizzle with olive oil. Place the triangles into a pan and place in the oven at 180 °C (356 °F) for a few minutes. When they start to crisp up, remove from the oven and add the spice mixture.