As a rule of thumb when using dried beans instead of canned, the ratio is 1 part dry, uncooked beans to 3 parts canned beans, drained and rinsed.

To cook dried beans, spread beans out on a large cookie sheet and sift through looking for stones. For the most even cooking and shortest cooking time, soak the beans in water 3 times the volume of the beans for 8 to 12 hours at room temperature. Drain the beans, replace with fresh cold water and cook by bringing to a boil and then lowering to a slow simmer for 1-1/2 to 2 hours (it may be more or less depending on the age and type of bean). Adding salt or acidic ingredients may toughen the beans and should be added near the end of cooking.
1. Bring the water to a boil in a medium saucepot, and then add the salt. Boil the potatoes until they are fork-tender, approximately 20 minutes.
2. While the potatoes are boiling, heat the olive oil in a small sauté pan. Once hot, add the beans and cook for 1-2 minutes. Next add the garlic and rosemary, continuing to stir the beans for another minute. Ladle 3 ounces of water from the potato pot into a food processor. Add the garlic-and-rosemary-infused beans while still hot to the food processor. Process the beans until smooth. Transfer the bean puree to a bowl and keep warm.
3. When the potatoes are ready, drain them and let them rest for 5 minutes. Puree the potatoes using a ricer or potato masher. Add the potatoes to the reserved bean puree, mix thoroughly and season to taste.




Rosemary and White Bean Mashed Potatoes

1-1/2 quarts water
1-1/2 tablespoons salt
1-1/2 pounds Yukon Gold potato, peeled, 2" cubes
*
2 tablespoons olive oil
12 ounces canned or home-cooked cannellini beans, rinsed and drained
3 cloves garlic, chopped fine
1-1/2 tablespoons rosemary chopped fine
3 ounces boiling water from potatoesMethod143 Calories; 3g Fat; 6g Protein; 23g Carbohydrate; 4g Dietary Fiber

Makes 9 (1/3 cup) servings