Creamy White Beans With Herb Oil Recipes

Steps:

• In a medium saucepan, melt the butter over medium-high heat. Add the garlic, cut side down, and cook until golden brown, 1 to 2 minutes.
• Add the milk, chickpeas and their liquid, white beans, thyme and nutmeg and stir to combine. Season generously with salt and pepper. When the mixture begins to bubble around the edges of the pan (you don't want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until it has thickened and tastes great to you, about 15 minutes. Season with salt and pepper, to taste.
• Use a fork to remove the garlic halves from the beans. Set aside until cool enough to handle, then use the fork to remove the cloves from the skins. Spread the cloves on bread or toast.
• If you would like the beans to be more stew-like, mash some of the beans using a potato masher or the back of a spoon. Serve beans and milk in bowls. Garnish as you wish, with a drizzle of oil, a sprinkle of Parmesan and a pinch of Aleppo pepper and black pepper. Serve with the bread alongside for dipping.

Steps:

• Combine chives, parsley and basil and pulse until chopped. Add olive oil and pulse again until silky and emulsified. Transfer to a bowl and season with salt and lemon juice to taste.
• In a 10 inch skillet, heat the olive oil over medium heat. Add garlic and cook 1 minute. Add beans and season with salt and pepper.
• Cook, stirring occasionally until the flavors meld -- 2-3 minutes. With the back of a spoon or spatula, smash about 1/2 cup of beans and stir until incorporated.
• Add stock and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about half - 1-2 minutes. Smash additional beans and add a few more tablespoons of water if needed tor each desired consistency.
• Transfer beans to a bowl and swirl with herb oil. Taste and adjust seasonings.