The combination of beans and potatoes seemed odd to me, partially because I seldom eat the two together; usually it’s one or the other. Beans and rice are the natural combination, complementing each other to form a complete protein. Yet bean-potato works because of the creaminess of both elements. You can use other colored beans, though the potatoes will then be streaked with their color; purple potatoes with similarly colored beans would make a striking presentation on the plate and on the palate.

2 T vegetable oil or butter, plus extra for mashing, if desired
1 med onion, chopped
1 med carrot, (peeled), thinly sliced
1 garlic clove, minced, optional
1 1/2 – 2 lbs potatoes (peeled), and cut into 1-inch pieces
2 c cooked white beans, drained
water, broth, or stock, as needed
salt and pepper, to taste

1. Heat oil or melt butter in a saucepan or Dutch oven. Sauté onion and carrot for about 5 minutes. Add garlic, if using, and cook another couple of minutes.

2. Add potatoes and white beans and stir to combine with the vegetables. Add enough liquid to cover by a couple of inches. Salt the liquid if you wish. Bring to the boil, then reduce heat and simmer until potatoes are tender. Drain, reserving cooking liquid.

4. Transfer to a bowl and mash, adding enough reserved cooking liquid to achieve the mashed consistency you prefer. Add some salt and pepper, as well as some extra, melted butter or oil, if you like or if you think it’s needed.