This recipe is a true testament to the beauty of simplicity and bold flavors coming together. Imagine buttery, fluffy potato pancakes as the foundation for a savory, tomato-y white bean stew. It’s a match made in foodie heaven, taking just 30 minutes to create. Let’s begin!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
For the potato pancakes:
- 2 cups mashed potatoes, cooled (store bought or homemade)
- 1 small onion, finely chopped
- 1 egg, beaten
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Vegetable oil for frying
For the baked beans:
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Prepare Mashed Potatoes: Ensure that you have already prepared mashed potatoes. They should be cooled before use.
- Mix Ingredients: In a mixing bowl, combine the mashed potatoes, finely chopped onion, beaten egg, flour, salt, and pepper. Mix until well combined.
- Heat Oil: In a large skillet, heat vegetable oil over medium-high heat until hot but not smoking.
- Form Pancakes: Take spoonfuls of the mashed potato mixture and carefully place them in the hot oil. Flatten each spoonful to create a pancake shape. Fry until golden brown and crispy on both sides, about 3-4 minutes per side. Remove and drain on paper towels
- Sauté Onion and Garlic: In a separate ovenproof skillet, sauté the finely chopped onion and minced garlic in a bit of oil over medium heat until fragrant and translucent.
- Add White Beans and Tomatoes: Add the drained white beans, diced tomatoes (with their juice), dried oregano, salt, and pepper to the skillet. Stir well to combine.
- Bake: Place the skillet in a preheated oven at 375°F (190°C) for about 10-12 minutes or until the stew is bubbling and slightly thickened.
- Assemble: Serve the baked white beans and tomatoes over the creamy mashed potato pancakes. Garnish with fresh basil leaves.
Notes
Ensure that the mashed potatoes are well-seasoned for flavorful potato pancakes. Feel free to customize the dish by adding your favorite herbs or spices to the white bean and tomato mixture. Don’t overcrowd the skillet when frying the mashed potato pancakes; work in batches if needed. Fresh basil adds a wonderful touch, but you can experiment with other fresh herbs for different flavor profiles. Enjoy your meal!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 5g
- Carbohydrates: 67g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 40mg
