CREAMY WHITE BEANS

  Creamy White Beans With Herb Oil By Colu Henry

YIELD 2 to 4 servings

15 minutes

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

FOR THE HERB OIL:

1⁄2 cup roughly chopped chives

1⁄2 cup roughly chopped cilantro leaves and tender stems

1⁄2 cup tightly packed basil leaves 1⁄2 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

1⁄2 cup chicken stock, vegetable stock or water

Flaky salt, for serving (optional)

PREPARATION

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.

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 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.

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.

Step 4

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

PRIVATE NOTES

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  By Colu Henry