CITRUS HERB VINAIGRETTE RECIPES

Name: Creamy White Beans With Herb Oil
Total time: 15 min
Yield: 2 to 4 servings
Ingredients: 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; 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)

CREAMY WHITE BEANS WITH HERB OIL RECIPE - NYT COOKING

Creamy White Beans With Herb Oil Recipe - NYT Cooking image

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.

Provided by Colu Henry

Total Time 15 minutes

Yield 2 to 4 servings

Number Of Ingredients 12

Ingredients

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
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)

Steps:

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.

Nutrition Facts : @context http//schema.org, Calories 557, UnsaturatedFatContent 29 grams, CarbohydrateContent 45 grams, FatContent 36 grams, FiberContent 11 grams, ProteinContent 16 grams, SaturatedFatContent 5 grams, SodiumContent 674 milligrams, SugarContent 4 grams

CREAMY WHITE BEANS WITH HERB OIL RECIPE - NYT COOKING

Creamy White Beans With Herb Oil Recipe - NYT Cooking image

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.

Provided by Colu Henry

Total Time 15 minutes

Yield 2 to 4 servings

Number Of Ingredients 12

Ingredients

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
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)

Steps:

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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