Creamy White Beans with Herb Oil

• FOR THE HERB OIL:
• ½ cup roughly chopped chives
• ½ cup roughly chopped cilantro leaves and tender stems
• ½ cup tightly packed basil leaves
• ½ cup olive oil

Squeeze of lemon

Kosher salt, to taste

• FOR THE BEANS:
• 2 tablespoons olive oil
• 2 garlic cloves, thinly sliced
• 2 (15-ounce) cans white beans, like butter beans or cannellini, rinsed and drained

Kosher salt and black pepper

• ½ cup chicken stock, vegetable stock or water

Flaky salt, for serving (optional)

1. Make the oil: In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.
2. Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.
3. Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.
4. Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.