Creamy beans with herb oil

Creamy beans with herb oil with Primary Beans Cannellini beans


A bowl of creamy beans topped with a smooth, vibrant herb oil is the perfect dinner when life is busy and people are hungry. Plus, the leftover herb oil is great for vinaigrettes, sopped up with bread, and drizzled over fish, chicken, or vegetables.

Featured bean: Cannellini

Other beans to try: Baby Butter, Classic Flat White, Flageolet, Alubia

Take 'em from dried to cooked with our guide

Print recipe here


What you’ll need

  • A batch of beans in their broth, cooked according to our guide (use Italian or French flavor combinations)
  • High-quality olive oil
  • 1 cup packed fresh herbs, such as basil, parsley, cilantro, mint, chives, or a combination 
  • Juice from ½ lemon
  • Coarse salt and freshly ground pepper


    Keep beans warm or reheat. Make the herb oil: In a food processor, pulse herbs until finely chopped. Add olive oil, and continue to pulse until mixture is smooth and emulsified. Transfer to a small bowl, stir in lemon juice, and season with salt and pepper. Serve beans in shallow bowls and top with a generous spoonful of herb oil. 


    We imagine this with…

    Crusty bread. A big lemony arugula salad with radishes and walnuts. Herbaceous white wine like sauvignon blanc.


    Inspired by NYT Cooking's creamy white beans with herb oil. For the full recipe, head here.

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