MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Creamy White Beans w/Herb Oil
Categories: Beans, Vegetables, Herbs, Citrus
Yield: 3 servings
MMMMM--------------------------HERB OIL-------------------------------
1/2 c Rough chopped chives
1/2 c Rough chopped cilantro
- leaves and tender stems
1/2 c Tight packed basil leaves
1/2 c Olive oil
Squeeze of lemon
Salt
MMMMM---------------------------BEANS--------------------------------
2 tb Olive oil
2 cl Garlic; thin sliced
30 oz (2 cans) white beans; rinsed
- drained
Salt & black pepper
1/2 c Chicken stock
Flaky salt; for serving
- (opt)
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" 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.
By: Colu Henry
Yield: 2 to 4 servings
RECIPE FROM:
https://cooking.nytimes.com
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