Creamy White Beans with Herb Oil
This quick recipe can be used as a light main dish or a hearty side. Beans, herbs, and oil come together for an easy-to-make meal that is healthy and flavorful!
Adapted from a New York Times Cooking recipe.
Ingredients for the Herb Oil:
- ½ cup roughly chopped chives
- ½ cup roughly chopped cilantro leaves
- ½ cup tightly packed basil leaves
- ½ cup olive oil
- Squeeze of lemon
- Kosher salt, to taste
Ingredients 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)
- 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 to incorporate 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.
Find more healthy recipes in our JFCS Squirrel Hill Food Pantry articles.