Creamy beans with herb oil

A bowl of creamy beans topped with a smooth, vibrant herb oil is the perfect dinner when life is busy and people are hungry. Plus, the leftover herb oil is great for vinaigrettes, sopped up with bread, and drizzled over fish, chicken, or vegetables.

Featured bean: Cannellini

Other beans to try: Baby Butter, Classic Flat White, Flageolet, Alubia

Take 'em from dried to cooked with our guide!

Print recipe here

What you’ll need

• A batch of beans in their broth, cooked according to our guide (use Italian or French flavor combinations)
• High-quality olive oil
• 1 cup packed fresh herbs, such as basil, parsley, cilantro, mint, chives, or a combination
• Juice from ½ lemon
• Coarse salt and freshly ground pepper

Assembly

Keep beans warm or reheat. Make the herb oil: In a food processor, pulse herbs until finely chopped. Add olive oil, and continue to pulse until mixture is smooth and emulsified. Transfer to a small bowl, stir in lemon juice, and season with salt and pepper. Serve beans in shallow bowls and top with a generous spoonful of herb oil.

We imagine this with…

Crusty bread. A big lemony arugula salad with radishes and walnuts. Herbaceous white wine like sauvignon blanc.

Inspired by NYT Cooking's creamy white beans with herb oil. For the full recipe, head here.

Creamy Beans with Herb Oil

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Category

Main Course

Cuisine

Italian

A bowl of creamy beans topped with a smooth, vibrant herb oil is the perfect dinner when life is busy and people are hungry. Plus, the leftover herb oil is great for vinaigrettes, sopped up with bread, and drizzled over fish, chicken, or vegetables.

Featured bean: Baby Butter

Other beans to try: Cassoulet, Flageolet, Peruano

Author:

Lisa Riznikove

Ingredients

• 1 batch of Baby Butter beans in their broth, cooked according to our guide (use Italian or French flavor combinations)

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• High-quality olive oil

• 1 cup packed fresh herbs, such as basil, parsley, cilantro, mint, chives, or a combination

• Juice from ½ lemon

• Coarse salt and freshly ground pepper

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Directions

1. Keep beans warm: Keep your cooked Baby Butter beans warm in their broth, or gently reheat them if needed.

2. Prepare the herbs: Add the fresh herbs to a food processor and pulse until finely chopped.

3. Make the herb oil: With the processor running, slowly add olive oil and continue to pulse until the mixture is smooth and emulsified.

4. Finish the herb oil: Transfer the herb oil to a small bowl, stir in the lemon juice, and season with salt and pepper to taste.

5. Serve: Ladle the beans into shallow bowls with plenty of their cooking broth, then top each bowl with a generous spoonful of herb oil.

Recipe Note

We imagine this with... Crusty bread. A big lemony arugula salad with radishes and walnuts. Herbaceous white wine like Sauvignon Blanc.

Inspired by NYT Cooking's creamy white beans with herb oil