Buttery Mashed Peruano Beans with Parsnips and Frizzled Rosemary

Creating a Thanksgiving side dish to rival mashed potatoes is no small feat. Mashed potatoes have held the throne for generations, the creamy, buttery comfort food that everyone expects on the holiday table. But what if there was something just as comforting, just as indulgent, but with a twist that makes it feel both familiar and exciting?

Enter mashed Peruano beans with parsnips and frizzled rosemary. Recipe creator Jackie Young (@cookwithjackie) brings us this brilliant side dish that gives mashed potatoes a serious run for their money. By pairing naturally buttery Peruano beans with sweet, peppery parsnips, and finishing with autumnal touches like heavy cream, warm spices, fresh rosemary, and a generous amount of butter, she's created something that feels like a celebration of fall in a bowl.

Why This Works So Well

The genius of this dish is in how it takes the beloved concept of mashed potatoes and elevates it with beans and parsnips. Peruano beans have a naturally creamy, buttery texture that makes them perfect for mashing. They break down beautifully, creating a smooth, velvety base that's reminiscent of the best mashed potatoes but with more depth of flavor and a boost of protein and fiber.

Parsnips add sweetness and a subtle peppery note that balances the richness of the beans and cream. When roasted or cooked until tender, parsnips become almost honey-sweet, adding complexity to the dish. The frizzled rosemary on top isn't just a garnish, it's crispy, aromatic, and adds a pop of texture and flavor that makes every bite more interesting.

Heavy cream and butter make this dish as indulgent as any traditional mashed potato recipe. Warm spices add depth. The result is something that feels both comforting and special, familiar and new.

The Star: Peruano Beans

Let's talk about Peruano beans, the butter-yellow heirloom beans that Latin chefs call the "king of beans." These absolutely delicious single-origin beans have thin skins and a lusciously creamy texture that makes pinto beans seem ordinary in comparison. Also called canario beans, Peruano beans are incredibly flavorful and wonderfully versatile, spectacular in everything from silky refried beans to hearty soups. Many people find these golden beauties easier on digestion and far less gas-producing than other beans.

What makes Peruano beans perfect for mashing is their ability to break down into a smooth, creamy consistency while maintaining rich flavor. Their thin skins practically disappear during cooking, and their naturally buttery texture needs very little embellishment. When mashed with cream and butter, they create something that's both decadent and wholesome.

We are honored to offer these extraordinary beans from Carlos and Ana María Albarrán's certified organic small family farm in the heart of Morelos, Mexico. Their farm has lovingly preserved these precious seeds for generations using time-honored traditional farming methods. These gems are grown using the ancient Milpas technique, where corn, squash, beans, and chiles flourish together in perfect harmony. This method mirrors the revered Three Sisters planting wisdom, creating beautiful natural balance where each plant nurtures the others. While incredibly healthy for the environment, this labor-intensive method requires careful hand harvesting, making these beans an authentic labor of love. Learn more about Carlos and Ana María.

A Note on Bean Varieties

Here's some fun bean knowledge: There's endless debate about Peruano, Canario, and Mayocoba beans, with some claiming they're identical, but they're actually distinct varieties! The bright yellow Peruvian Canary bean, when introduced to Mexico, was called Peruano to distinguish it from Mexico's existing duller yellow Canario variety. In 1978, Mexican agronomists crossed these two varieties to create Mayocoba, named after a village in Sinaloa state. So while they're related, each has its own unique characteristics.

Make It Your Own

This recipe is wonderfully adaptable. You can adjust the ratio of beans to parsnips based on your preference. Want it richer? Add more cream and butter. Prefer it lighter? Use less dairy and add some of the flavorful bean cooking liquid instead. You can also play with the toppings, try crispy shallots, toasted nuts, or a drizzle of good olive oil alongside or instead of the rosemary.

This might not replace mashed potatoes on your Thanksgiving table, but it just might steal the spotlight.

*A Note On Our Recipes:

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.

Buttery Mashed Peruano Beans with Parsnips and Frizzled Rosemary

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Category

Side Dish

Cuisine

American

Creating a Thanksgiving side to rival mashed potatoes is no small feat, but these mashed Peruano beans give them a run for their money. I paired naturally buttery Peruano beans with sweet, peppery parsnips, leaving room for autumnal additions like heavy cream, spices, rosemary, and a healthy dose of butter. – Jackie Young (@cookwithjackie)

Featured bean: Peruano 

Other beans to try: Baby Butter

Ingredients

• ½ lb dried Organic Peruano Beans

• 1 lb parsnips, peeled and chopped into large chunks

• 1 bay leaf

• Kosher salt and freshly ground black pepper

• 5 tbsp butter, divided

• 3 garlic cloves garlic, sliced

• ¼ tsp nutmeg

• ¾ tsp white pepper

• ½ cup heavy cream

• 2 sprigs of rosemary, leaves picked

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Directions

1. Prepare the beans and parsnips: Combine beans and parsnips in a medium pot or Dutch oven, cover with water and add ¾ tsp salt. Bring to a simmer. After 20-23 minutes, parsnips should be fork tender. Remove parsnips with tongs or slotted spoon and set aside in a medium bowl. Let beans continue cooking. Err on the side of overcooking rather than undercooking these beans – we need them as soft as possible for an optimal creamy texture! When the beans are done cooking, drain cooking liquid and return to pot along with parsnips.

2. Make the dairy mixture: While beans finish cooking, drop 3 tbsp butter into a sauce pan over medium heat followed by sliced garlic, bay leaf, nutmeg, white pepper, and 1 tsp salt. Stir to evenly distribute spices and cook for 2-3 minutes until butter starts to bubble. Take off heat, let stand for 4 minutes, then add heavy cream. Stir to combine. This mixture may look broken – that’s okay!

3. Mash the beans: Remove bay leaf from dairy mixture and pour over beans and parsnips. Use a potato masher or immersion blender to mash to desired texture. Add salt and pepper to taste.

4. Make rosemary butter topping: In another saucepan, add remaining 2 tbsp butter over medium-high heat. When butter starts to foam, add rosemary leaves. Let cook for 30 seconds until frizzled, then immediately take off heat and pour into a small dish.

5. To serve: Transfer mashed beans into serving dish. Pour rosemary butter over top and serve any extra alongside beans.

Recipe Note

• Beans and parsnips can be cooked a day in advance. Simply place in a pot over low heat and continue the recipe from step 2.
• This recipe will make 4-6 side servings of beans. Feel free to double (or even triple!) the recipe to feed more or plan ahead for those coveted Thanksgiving leftovers.

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry, or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.