Creamy White Beans With Herb Oil

By Colu Henry

Published September 25, 2018

  • Linda Xiao for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
5(9,123)
Comments
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Canned beans are transformed into a hearty, elegant main swirled with an herb oil that comes together in no time with the aid of a food processor. This particular oil includes chives, cilantro and basil, but feel free to use what you have on hand. Parsley and mint would also work well. Serve with a chilled glass of red wine, a big green salad and a loaf of crusty bread.

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Ingredients

Yield:2 to 4 servings

FOR THE HERB OIL

  • ½ cup roughly chopped chives

  • ½ cup roughly chopped cilantro leaves and tender stems

  • ½ cup tightly packed basil leaves

  • ½ cup olive oil

  • Squeeze of lemon

  • Kosher salt, to taste

FOR THE BEANS

  • 2 tablespoons olive oil

  • 2 garlic cloves, thinly sliced

  • 2 (15-ounce) cans white beans, like butter beans or cannellini, rinsed and drained

  • Kosher salt and black pepper

  • ½ cup chicken stock, vegetable stock or water

  • Flaky salt, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 4 servings)

45 grams carbs; 1 milligram cholesterol; 557 calories; 25 grams monosaturated fat; 5 grams polyunsaturated fat; 5 grams saturated fat; 36 grams fat; 11 grams fiber; 674 milligrams sodium; 16 grams protein; 4 grams sugar

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

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.

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Ratings

5 out of 5
9,123 user ratings
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Comments

Kevin

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.

Tess

I think a simple jar of good pesto (or a good pesto recipe...) would be a suitable substitute for the herb oil.

TBB

When I print a recipe, I wish I had the option of printing a picture of the prepared meal, too.

Josh K

Season aggressively.

Barbara

Easy and tasty. My daughter (vegan) loved it, but we both felt it could do with the addition of a little spice - chili flakes will be added next time.

Alia

I have a herb garden, so throwing the herb oil together wasn’t a large task. I found myself having to taste test, add more lemon, a bit of salt and pepper and even a clove of garlic. In the end, it was bright green and so delicious. As for the beans. simple and delicious. But next time I will double the bean recipe, my children really love it! the sauce seems to go a long way. double the beans, keep the herb oil the same. Love it.

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Credits

By Colu Henry

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