Ingredients:

  • 2 cans (15 oz / 425g each) cannellini beans, drained and rinsed
  • 2 tbsp (28g) unsalted butter
  • 3 cloves (9g) garlic, minced
  • 1/2 cup (120ml) vegetable broth
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/2 cup (120ml) extra-virgin olive oil
  • 1/4 cup (10g) fresh Italian parsley, packed
  • 2 tbsp (6g) fresh chives, finely chopped
  • 1 tsp (2g) lemon zest
  • 1 pinch (1g) sea salt

Instructions:

  1. Heat the butter in a 12-inch skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and translucent.
  2. Stir in the rinsed cannellini beans and vegetable broth. Simmer for 5 minutes.
  3. Use an immersion blender to pulse the bean mixture 3-4 times until some beans are smooth while others remain whole. Stir in the lemon juice, salt, and pepper.
  4. In a small food processor, combine the olive oil, parsley, chives, lemon zest, and sea salt. Blend on high until the oil is a vivid green and herbs are fully incorporated.
  5. Spoon the creamy beans into shallow bowls and drizzle the bright herb oil in a circular motion over the top.