Green Beans
but not those green beans...
Last week I went to Margot in Brooklyn (highly recommend checking it out if you’re in the area) and I had these amazing marinated beans in an herb and lemon sauce. They were the perfect balance of bringing in the spring flavors but keeping the heartiness of a cozy winter meal while we still tough out some colder days. It’s a perfect transitional dish in my eyes, and I knew I had to try and recreate them at home.
While my beans may have turned out a bit more…green, they still closely resembled the flavor and texture of the ones I enjoyed at Margot. If you wanted to have a little less of the herby flavor, I’d recommend not going as heavy on the herbs as I did.
Herby Green Cannellini Beans
Ingredients:
2 (15 oz) cans cannellini beans, rinsed and drained
1/2 cup chives, roughly chopped
1/2 cup parsley, roughly chopped
2 tsp lemon zest
1 tbsp olive oil
1/2 cup chicken stock
2 garlic cloves, thinly sliced
1 tsp crushed red pepper flakes
Juice of 1 lemon
Kosher salt and black pepper
Preparation:
In a food processor or blender, combine the chives, parsley, lemon zest, 1/3 cup of the cannellini beans, 2 tablespoons of the chicken stock, and a drizzle of olive oil. Pulse until combined. Add salt to taste and pulse again until mixture is silky and emulsified. Set aside.
In a pan, heat olive oil over medium-low heat. Add garlic and crushed red pepper flakes and cook until translucent, about 1 minute. Add remaining beans to the pan and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes.
Add chicken stock and bring to a gentle simmer. Let simmer for about 5 minutes, until the stock has reduced by about half. Add your herb-bean mixture from earlier and cook for another 1 to 2 minutes.
Add the lemon juice and season with salt and pepper to taste. Stir to combine.
Transfer beans to a bowl and drizzle with olive oil on top. Serve with a side of crusty bread and enjoy!
Until next time,
Regan