I had a ton of fresh herbs laying around, and I hate having to throw away food that I wasn’t able to use in time. So I decided to just use all of them in one dish. This accidental savory dish is bursting with flavor! I even took it one step further and took about 1.5 cups of the finished beans and put them in the food processor with some water to make a thick and creamy white bean dip. Add a bit more water and you have yourself a lemony, herby cream sauce that you can pour over pasta, roasted veggies or a green salad. Three dishes in one! A half cup serving has 175 calories, 8 grams of protein, 10 grams of fiber, and 10% of the required calcium and iron. I served these beans over a bowl of quinoa and baby kale, with some sliced yellow tomatoes. A quick and comforting lunch. It’s good hot or cold- an inexpensive and easy side dish to make for 2 or 200 people.
Cannellini Beans with Seven Herbs and Lemon Zest
makes 7 servings
1 bunch of fresh basil
4 sprigs fresh parsley
1 sprig fresh rosemary
1 sprig fresh thyme
2 sprigs oregano
3 green onions
the zest and juice from 1 lemon
8 cloves garlic
1 tsp red pepper flakes
generous salt and pepper
3 tbs first cold pressed olive oil
32 ounces cooked, rinsed, and drained cannellini beans (I used 2x 16 ounce cans)
Remove all stems from the herbs. Combine all the ingredients except the oil and beans in a food processor and pulse until well broken down. (You can also just chop all the garlic and herbs by hand, it’ll just take longer.)
In a large frying pan, heat the oil over medium high heat. Add the herb mixture and cook till it is bubbling and aromatic.
Add the beans and gently toss. Cook, stirring occasionally, for about 5 minutes, till the beans are heated through. Serve hot or cold.
White Bean Dip: blend 1.5 cup of the bean mixture with 1/4 cup of water and 3 tbs tahini. Chill before serving with crudités.
White Bean Cream Sauce/Dressing: blend 1 cup bean mixture with 1/3 cup water.