Of all the celeriac recipes out there, this spicy beans with mashed celeriac is one of my absolute favorites.
It always amazes me what you can do with a simple can of beans (or a bag of dried beans) and a handful of spices! But for ease of use, a can of beans is like no other. They’re usually 50 or 60 cents a can. One can is typically enough to comfortably feed four when accompanied with something else. Pair them with the mashed celeriac like we did in this recipe!
If you’ve been ready my blog for any amount of time, you know I’m a big fan of the brothy beans and this spicy bean recipe is just as delicious as my other bean recipes. The key to this recipe? Sauté the spices–smoked paprika, chili powder, white pepper, and cayenne powder–in oil to bloom them a touch and then add the broth.
How to Make Spicy Beans with Mashed Celeriac:
This recipe, like many of my other brothy bean recipes, is a breeze to make. First, sauté shallots until golden-brown in a little extra virgin olive oil. Add the spices and sauté them briefly to open them up. You only need to sauté them very briefly, about 30 seconds, so make sure you have your stock ready to toss in shortly after they hit the oil.
After you’ve added the stock, add the beans and bring to a boil. Add the brown sugar and then reduce heat and simmer for about 20-30 minutes.
While the beans are simmering, cook your mash. Boil peeled and cubed celeriac and Yukon gold potatoes until fork-tender. Drain and mash with milk, cream, and a little butter and add a sprinkle of salt, white pepper, and garlic powder.
That’s all there is to it. The end result is a sweet. smoky, brothy beans piled high on a deliciously fragrant celeriac mash. The flavor combination is divine.
Looking for more vegetarian recipes? Check my archives!
If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!
Spicy Beans with Mashed Celeriac
- Medium pot
- Immersion blender or potato masher
- 1 tablespoon neutral oil for frying
- 2 shallots peeled and sliced into wedges
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon sweet paprika
- 1 teaspoon cayenne powder or crushed red pepper more or less, to taste
- ½ teaspoon ground white pepper
- 4 cups vegetable stock
- 1 tablespoon brown sugar or maple syrup
- 15 ounce can great northern beans or cannellini, navy, or chickpeas; drained and rinsed
- Salt to taste
- 2 scallions minced, white and green parts separated
Sauté the Shallots:
- Heat the oil in a wide pot over medium heat. Add the shallot and cook for 5 minutes, stirring occasionally, until golden brown.
Bloom the Spices:
- Turn the heat to medium low and add the smoked paprika, chili powder, sweet paprika, cayenne powder, and white pepper and toss to coat the shallots in the spices. Cook only 30 seconds until the spices become fragrant.
Simmer the Beans:
- Immediately pour in the vegetable stock and bring to a boil. Add the brown sugar and the beans and reduce heat to low. Simmer for 30 minutes, seasoning to your preference as the beans cook.
Cook the Mashed Celeriac:
- Cover the potatoes and celeriac with water in a medium pot and add with 1 teaspoon salt. Bring to a boil and cook for 20-30 minutes until fork tender. Drain.
- Return the cooked potatoes and celeriac to the pot over low heat. Add the garlic powder, white pepper, and milk and use an immersion blender to puree until desired texture is reached. If a more decadent mash is desired, add cream and butter. Add more milk, as necessary, to reached desired consistency. Taste and season with salt. Keep warm.
Finish the Beans:
- Right before serving, stir the white parts of the scallions into the beans and cook for 3-4 minutes more. Taste and season once more to your preferences. Turn off the heat.
- Spoon the mashed celeriac into shallow bowls and flatten it with the back of a spoon. Ladle the beans on top and garnish with more scallions. Enjoy!