Creamy White Beans + Herb Oil
Creamy White Beans with Herb Oil
"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."
1 small bunch of chives, chopped
1 small bunch of coriander, chopped (stems too)
One large bunch of basil leaves, chopped
6 tablespoons of olive oil (or roughly 120ml)
Juice of 1/2 a lemon
2 tablespoons olive oil
2 garlic cloves, thinly sliced
For the herb oil
For the beans
For the oil
In a food processor, combine chives, coriander and basil, and pulse until finely chopped. (you can also chop them finely yourself) 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.
For the beans
In a heavy, big pan, heat olive oil over medium-low heat. Add garlic and cook until soft, about 1 minute. Add beans to the skillet and season with pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 grams of the beans and stir until they are mixed into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.
Add the bean stock from your jar with the additional water/stock 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.
Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.
The image for this recipe was from Carolina Gelen - see her original instagram post here