These creamy beans are cooked with garlic and finished with an herbaceous green oil packed with basil, mint and chives. This is a quick an easy way to transform canned beans into something magical. It also one of my favorite ways to experiment with specialty dried beans which I cook in my instapot.
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Creamy Beans with Herb Oil
Description
These creamy beans are cooked with garlic and finished with an herbaceous green oil packed with basil, mint and chives. This is a quick an easy way to transform canned beans into something magical. It also one of my favorite ways to experiment with specialty dried beans which I cook in my instapot.
Ingredients
Herb Oil
1/2 cup roughly chopped chives or dill
1/2 cup roughly mint
1/2 cup tightly packed basil leaves
1/2 cup olive oil
1 tablespoon fresh lemon juice
1/2 tsp of salt
Beans
2 tablespoons olive oil
2 garlic cloves, thinly sliced
3 cups of cooked white beans or 2 (15-ounce) cans white beans, rinsed and drained
salt and black pepper
1/2 cup chicken broth or water
flaky salt
Instructions
- Make the oil: In a food processor, combine chives, mint and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is well combined. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.
- Prepare the beans: In a large 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 for 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.
- 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.
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