Creamy White Beans With Herb Oil
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup roughly chopped chives
- ½cup roughly chopped cilantro leaves and tender stems
- ½cup tightly packed basil leaves
- ½cup olive oil
- Squeeze of lemon
- Kosher salt, to taste
- 2tablespoons olive oil
- 2garlic cloves, thinly sliced
- 2(15-ounce) cans white beans, like butter beans or cannellini, rinsed and drained
- Kosher salt and black pepper
- ½cup chicken stock, vegetable stock or water
- Flaky salt, for serving (optional)
For the Herb Oil
For the Beans
Nutritional analysis per serving (4 servings)
557 calories; 36 grams fat; 5 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 5 grams polyunsaturated fat; 45 grams carbohydrates; 11 grams dietary fiber; 4 grams sugars; 16 grams protein; 674 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the oil: In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.
- Step 2
Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about ⅓ to ½ cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.
- Step 3
Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.
- Step 4
Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.
Private Notes
Comments
Yes canned beans are a convenience but taking the time to cook the beans by simmering them in water for an hour or so means you do without a great deal of unwanted sodium, get much better tasting beans, and voilà, you can use the beans' cooking water as the stock. As an alternative you could cook the beans ahead and freeze them until you're ready for this dish.
I think a simple jar of good pesto (or a good pesto recipe...) would be a suitable substitute for the herb oil.
When I print a recipe, I wish I had the option of printing a picture of the prepared meal, too.
I think this is one of the best simple recipes i have gotten from the times-
Doubled the amount of beans and used the liquid from two cans of white beans in place of the broth. We also used an immersion blender to mush some of the beans, stirred to incorporate. Beans are one of nature's most perfect gifts and this recipe is simply divine.
Total comfort food. Fast, easy, and delicious. Next time, I'll double the recipe because this only made 2 servings.