Creamy Cannellini Beans with Herbs

We’re bringing Beans on Toast to a whole new level with these Creamy Cannellini Beans with Herbs! We saw Colu Henry’s recipe in NYT Cooking and we knew it was the beginning of something special. We changed up the herbs to use what we had, added a squeeze of (California-grown in the backyard, thanks to @angelika_socal😘) lemon to brighten it up, and then we fell hard for this dish. It’s easy, healthy and oh, so delicious!

If beans on toast (no matter how fancy) isn't your thing, put an egg on it for breakfast, or serve it on crostini for apps. You’ll want to keep this gem in your back pocket for those last minute gatherings which (don't you think?) always turn out to be the best evenings!

If you’re pressed for time, a good, store-bought pesto would make a great substitute.

Ingredients for 3-4 toasts

For the herb oil:

½ cup (12 g) chives, roughly chopped

½ cup (12g) parsley, roughly chopped including stems

½ cup (60 ml) olive oil

Squeeze of lemon

Kosher salt, to taste

For the beans:

2 tablespoons (30 ml) olive oil

2 garlic cloves, thinly sliced

2 (15-ounce or 425g) cans Cannellini beans, or butter beans, rinsed and drained

Kosher salt and black pepper

½ cup (60 ml) vegetable stock or water

a squeeze of lemon

Flaky salt, for serving

Slices of your favorite bread, griddled or toasted

To make the oil, combine the chives, parsley and olive oil in a small food processor until emulsified. Transfer to a small bowl and stir in lemon juice and salt to taste. Set aside.

For the beans, heat olive oil over medium-low heat in a skillet. Add the garlic and cook until fragrant, about a minute, don’t let it brown. Add the beans.

Cook, stirring occasionally, about 2 to 3 minutes. With the back of a wooden spoon, smash about 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. The majority 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 combine. Taste and season with salt and pepper and a squeeze of lemon.

Add a few spoons of the herb oil to the beans, stir through to get flecks of green throughout, and serve the rest on the side.

Brush bread slices with olive oil and toast in a pan or griddle until crunchy and golden. Top with beans and add an extra dollop of the herb oil. Sprinkle with flaky salt.