Creamy White Beans With Herb Oil Recipes
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.
Provided by Colu Henry
Categories dinner, lunch, quick, weekday, weeknight, beans, side dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- 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.
- 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 1/3 to 1/2 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.
- 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.
- Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 29 grams, Carbohydrate 45 grams, Fat 36 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 674 milligrams, Sugar 4 grams
CREAMY WHITE BEANS WITH HERB OIL
Categories Bean
Number Of Ingredients 11
Steps:
- Combine chives, parsley and basil and pulse until chopped. Add olive oil and pulse again until silky and emulsified. Transfer to a bowl and season with salt and lemon juice to taste.
- In a 10 inch skillet, heat the olive oil over medium heat. Add garlic and cook 1 minute. Add beans and season with salt and pepper.
- Cook, stirring occasionally until the flavors meld -- 2-3 minutes. With the back of a spoon or spatula, smash about 1/2 cup of beans and stir until incorporated.
- Add stock and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about half - 1-2 minutes. Smash additional beans and add a few more tablespoons of water if needed tor each desired consistency.
- Transfer beans to a bowl and swirl with herb oil. Taste and adjust seasonings.
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