Basil Oil Beans
These basil oil beans, or green-beans as I like to call them, are a staple weeknight dinner. They are quick, easy, delicious and ready in minutes. And also they are SO satisfying. Because truly nothing can really beat rice and beans.
Ingredients
For the basil oil:
- 1/2 cup fresh basil stems removed
- 1 1/2 cups fresh parsley
- 3 small garlic cloves
- 1/4 cup olive oil
- 1 lemon for juicing
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt plus more to taste
- 1 tablespoon apple cider vinegar optional
For the beans:
- 2 tablespoons olive oil
- 1 small shallot diced
- 2 small garlic cloves sliced
- 1 can butter beans 15 ounces, drained and rinsed
- 1 can canellini beans 15 ounces, drained and rinsed
- 2/3 cup vegetable stock
- salt & pepper to taste
Instructions
- First, prepare the basil oil. Add the basil, parsley, garlic, olive oil, lemon juice, red pepper flakes and salt to a blender or food processor. Blend until smooth and the garlic cloves are fully incorporated. Add the apple cider vinegar to thin out the oil if you'd like. If it needs more thinning, add ice water. Season to taste.
- Next, bring a large skillet or pot to medium heat. Add the olive oil to the pan, and cook the shallots until translucent but not brown, around 5 minutes. Add the garlic and cook another 2 minutes.
- Add in the drained and rinsed beans and stir gently to combine. Try not to let the beans break apart too much.
- Add the stock and stir. This will naturally break the beans slightly, but not too much. Let the liquid reduce until it looks like a thick stew, about 3-4 minutes, and season with salt and pepper to taste.
- Once the beans are thick, remove the pan from the heat.
- Pour the basil oil over the beans and stir to combine.
- Serve with white rice and top with either more red pepper flakes, or (my favorite) crushed pistachios.