Go Back

Cannellini Beans with mint oil

Creamy and hearty cannellini beans drizzled with a herby mint oil to be enjoyed as a main or a side dish with some warm crusty bread.
Prep Time10 minutes
Cook Time15 minutes
Course: Appetizer, lunch
Cuisine: European, Mediterranean
Keyword: Beans, oil
Servings: 4 servings


For the Beans

  • 800 g cannellini beans 2 cans
  • 3 garlic cloves
  • 100 ml vegetable stock
  • 30 ml olive oil
  • salt to taste

Mint oil

  • 1/2 cup mint
  • 60 ml olive oil
  • juice of half a lemon
  • salt to taste


Mint oil

  • In a food processor, blitz the mint leaves until they are nicely chopped. Add the olive oil and pulse until they are both emulsified together. Once ready, transfer to a bowl and season with the lemon juice and salt to taste. Set aside.


  • In a large pan heat the olive oil and gently cook the garlic for about 2 minutes.

  • Add the beans together with the stock and let them soften up for a few minutes. Break about 1/3 of the beans with a fork and mix. Continue to cook until the beans are soft and there is a creamy sauce.

  • Once ready, place the beans on a plate and generously drizzle with the mint oil.

  • Serve immediately warm or cold. Enjoy!