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Description
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.
Ingredients
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1/2cup roughly chopped chives 1/2cup roughly chopped cilantro leaves and tender stems 1/2cup tightly packed basil leaves 1/2cup 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 1/2cup chicken stock, vegetable stock or water Flaky salt, for serving (optional)
Directions
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.
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