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 mins
Cook Time15 minutes mins
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.
Beans
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!