Saturday, September 25, 2010
Weekly Recipes: September 25
Creamy Herbed White Beans
This is really, really easy to make and tastes incredibly good. If you don't like mint, use whatever other fresh herb you like.
1 pound dry white beans (I use runner cannelini beans), soaked and cooked with a bay leaf
four cloves garlic, finely minced
handful of mint, finely minced
juice of one lemon
enough good olive oil to make the beans creamy
salt and freshly ground pepper, to taste
Drain the beans, but not too thoroughly, leave some of the bean liquor in the beans. Set pot back on the stove over low heat and stir in the garlic and mint. Stir to warm a bit with the beans. Add the lemon juice and drizzle in the olive oil while stirring the beans to create a creamy consistency. Taste for seasoning and add salt and pepper as you desire. Serve room temperature or cold.
This is really, really easy to make and tastes incredibly good. If you don't like mint, use whatever other fresh herb you like.
1 pound dry white beans (I use runner cannelini beans), soaked and cooked with a bay leaf
four cloves garlic, finely minced
handful of mint, finely minced
juice of one lemon
enough good olive oil to make the beans creamy
salt and freshly ground pepper, to taste
Drain the beans, but not too thoroughly, leave some of the bean liquor in the beans. Set pot back on the stove over low heat and stir in the garlic and mint. Stir to warm a bit with the beans. Add the lemon juice and drizzle in the olive oil while stirring the beans to create a creamy consistency. Taste for seasoning and add salt and pepper as you desire. Serve room temperature or cold.
Labels: Homemaking, Recipes, Tales from the Kitchen
