Curried White Kidney Beans with Herb & Garlic Mashed Potatoes

This Curried White Kidney Beans with Herb & Garlic Mashed Potatoes recipe will quickly earn a place on your regular dinner menu rotation! Canned white kidney beans are seasoned with fragrant curry powder and simmered before being served over garlic mashed potatoes. A hearty and flavourful meal, perfect any time of year.

Blogger Partner: Ify Ogbue

Ify is a quirky creative on a mission to capture the beauty of flavour. Her years of experience as a nutritionist lends to her deep understanding of the emotional connection food evokes within each of us. By exploring her artistic spirit, she blends her knowledge and passion for food styling, photography and recipe development into a meaningful creative pursuit.

Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Serves: 4-5


1 (15oz) can White Kidney Beans
6-8 Russet Potatoes, peeled cut into quarters
1/4 cup Milk
2 tbsp Butter
1½ tbsp Olive Oil
½ cup Low-Sodium Vegetable Broth
1 white Onion, diced
¼ cup Red Bell Peppers, diced
¼ cup Yellow Peppers, diced optional
¼ cup Fresh Chives, chopped
2½ tsp Herb & Garlic Seasoning
1½ tbsp Curry Powder
1 tbsp Garlic Powder
Salt to taste
Black Pepper to taste


  1. Using a medium sized pot, bring potatoes to a boil in salted water. Reduce heat to medium to low and cook until potatoes are soft. Remove from heat and drain. 
  2. Mash potatoes with potato masher over low heat. Add butter and herb and garlic seasoning. Slowly add milk until smooth consistency is reached. Remove from heat.
  3. At medium to low heat, add olive oil to a saucepan and cook onions until fragrant. Add bell peppers, salt and garlic powder. Allow to cook for 5 - 6 minutes, stirring to prevent burning.
  4. Add white kidney beans, curry powder, salt, black pepper and vegetable broth then stir. Allow to simmer for 6 - 8 minutes, stirring occasionally until liquid is slightly reduced.
  5. Place mashed potatoes in a serving dish and top with the beans. Garnish with fresh chives.


  • For a creamier consistency, substitute Vegetable Broth with 1 can of Coconut Milk and allow to simmer for 10 -15 minutes.


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