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Creamy White Beans With Herb Oil and Pork Belly

Ingredients

  • Herb Oil:
  • 1/2 c. roughly chopped chives
  • 1/2 c. roughly chopped cilantro leaves and stems
  • 1/2 c. packed basil leaves
  • 1/2 c. olive oil
  • squeeze of lemon
  • salt to taste
  • Beans:
  • 2 Tbsp. olive oil
  • 2 cloves garlic thinly sliced
  • 2 - 15 oz. cans white beans rinsed and drained
  • Kosher salt and black pepper to taste
  • 1/2 c. chicken stock or water
  • flaky sea salt for serving.

Instructions

  1. To make the oil; in a food processor, combine the chives, cilantro and basil and pulse until finely chopped. Add in the olive oil and pulse again until mixture has emulsified. Transfer to qa small bowl, stir in lemon juice and salt to taste. Set aside.
  2. For the beans: In a large skillet, heat the olive oil over medium low heat. Add in the garlic and cook until translucent, about 1-2 minutes. Add in the drained beans and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded which take about 2-3 minutes. Use a potato masher and mash about 1/2 cup of the beans and stir until they are incorporated with the remaining beans in the pot. Most of the beans should remain whole.
  3. Add the stock or water and bring two a simmer. Cook until sauce becomes creamy and reduced by about half; this should take 2-3 minutes.
  4. To serve, add the beans to a bowl and swirl with the herb oil on top. Season with the flaky sea salt if you have some.
  5. For the addition of the pork belly -- If you have some good pork belly or even a piece of pork steak, cut into small squares and saute in pan until tender. Top beans with your sauteed pork.

Recipe Notes

Note: I blistered sone cherry tomatoes in a 400° oven for 5-8 minutes and used these as a garnish on the bean dish.