Giant white beans with chive oil

Name: Giant white beans with chive oil
Prep time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 300 g bread; 60 g chives; 1 onions; 200 g celery; 1 organic lemons; 2 sprig chervil; 4 dl sunflower oil; 2 tin giant white beans; ½ dl vegetable bouillon; ¼ tsp salt; a little pepper; 2 sprig dill

Vegan main dish lunch

Total: 45 min. | Active: 30 min.

vegan, lactose-free

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This recipe combines freshness and subtle aromas in a simple yet sophisticated dish: tender giant white beans absorb the flavour of a lemony broth and go perfectly with the crisp bite of celery. Homemade herb oil completes the dish perfectly with an intense note of chives. The beans can be served as a salad, either warm or cold. Make sure to have bread for dipping in the sauce.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 4 portions

Chive oil
4 dl	sunflower oil
60 g	chives, finely chopped

Beans
1	onion, finely chopped
2 tin	giant white beans (approx. 400 g each), rinsed and drained
½ dl	vegetable bouillon
200 g	celery, thinly sliced
1	organic lemon, grated zest and the juice
¼ tsp	salt
a little	pepper

To serve
300 g	bread, in slices
2 sprig	dill, torn into pieces
2 sprig	chervil, leaves torn off

How it's done

Chive oil

Heat the oil in a pan to 60°C. Add the oil and chives to the blender, puree for approx. 3 mins. Place a sieve lined with a cheesecloth over a bowl, pour the oil into the sieve, and strain. Cool the oil in ice water, transfer to a clean preserving bottle or jar, and chill (see tip).

Beans

Heat 1 tbsp of chive oil in a pan. Sauté the onion for approx. 3 mins. Add the beans and stock, heat through. Add the celery, lemon zest and juice, mix and season. Remove the pan from the heat, leave to infuse for approx. 15 mins.

To serve

Toast the bread to your liking, plate up the beans. Drizzle 4 tbsp of chive oil over the beans, garnish with dill and chervil. Serve with the bread.

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