Source: Food Stamp Nutrition Connection

Mashed potatoes with garbanzo beans & garlic.

Servings

2 lb russet potatoes , peeled and cut into chunks
15 oz Beans, garbanzo, canned , drained
0.5 cup fat free milk (or fortified soy milk)
0.25 cup Cheese, parmesan, shredded
0.5 tsp garlic powder
1 pinch black pepper (to taste)

1 Place the potatoes in a large sauce pan and cover with water. Bring to a boil over high heat then reduce to a simmer.
2 Add the garbanzo beans 10 minutes after potatoes start cooking. Continue cooking until potatoes are fork tender, about 20 minutes.
3 Drain water and place the sauce pan back on the stove. Mash the beans and potatoes using a potato masher or hand beaters.
4 Add the milk, cheese, and seasonings.
5 Reheat if necessary. Serve hot.

PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 40 percent.