White Bean Mash (Tagoula)

Ingredients

• 400 g (14 oz)cooked white beans
• 2garlic cloves
• 1 tspcumin
• 3 tbspolive oil
• 1 tspsalt

Method

1. Begin by placing 400 g (14 oz) of cooked white beans into a large mixing bowl. The beans should be warm to help them mash smoothly and absorb flavors better. If they are not warm, gently heat them in a saucepan over low heat until they are just warm to the touch.
2. Peel and finely mince 2 garlic cloves. Add the minced garlic to the bowl with the beans. This will ensure the garlic flavor is evenly distributed throughout the mash.
3. Sprinkle 1 tsp of cumin over the beans and garlic. Cumin adds a warm, earthy flavor that complements the creaminess of the beans.
4. Add 1 tsp of salt to the mixture. The salt will enhance the natural flavors of the beans and the spices.
5. Pour 3 tbsp of olive oil into the bowl. The oil will help create a smooth, creamy texture and add richness to the mash.
6. Using a potato masher or the back of a fork, mash the beans together with the garlic, cumin, salt, and olive oil. Continue mashing until you achieve a coarse, yet cohesive texture. The mash should be thick and slightly chunky, with no whole beans remaining.
7. Taste the mash and adjust seasoning if necessary, adding a bit more salt or cumin to suit your preference.
8. Transfer the white bean mash to a serving dish. Create a small well in the center of the mash and drizzle a little more olive oil into it. This adds a final touch of richness and a visually appealing presentation.
9. Serve the Tagoula immediately, accompanied by fresh bread for dipping. The mash should be warm and fragrant, with the olive oil glistening in the center.