By Kristy Del Coro
Cooked White Beans (great northern beans, navy beans, cannellini beans, or similar)
Green Herb Chili Sauce (recipe below)
Fresno chili pepper, seeds removed, thinly sliced*
Red chili flakes*
Fresh basil leaves
Toss cooked white beans with enough Green Herb Chili Sauce to coat.
Garnish with lemon zest, sliced fresno chili pepper, red chili flakes, and fresh basil leaves.
*Omit the fresno chili peppers and chili flakes if you want to tone down the heat.
Green Herb Chili Sauce
Yields a little over 1 cup
1 cup flat leaf parsley, packed
½ cup fresh basil leaves
½ cup fresh mint leaves
¼ cup fresh oregano leaves
2 garlic cloves, roughly chopped
2 tablespoons lemon juice (about 1 small lemon)
2 tablespoons red wine vinegar
½ cup extra virgin olive oil (or more depending on your preference)
½ teaspoon fine sea salt
½ teaspoon chili flake
Combine all ingredients in the blender or food processor except for the olive oil. Pulse a few times to start to mix the ingredients.
Turn blender on medium and drizzle in the olive oil while blending. Taste and adjust seasoning to your preference (more salt, more acid, more garlic, more pepper, etc).
Use immediately or transfer to an airtight container (glass jar or squeeze bottle) and store in refrigerator. Let come to room temperature before using since the oil will solidify in the fridge.
👩🏻🍳 Tip: Make the sauce a few days in advance and store in an airtight container, or freeze for extended shelf life. Toss the beans with the sauce a few hours before serving and use any leftover sauce as a topping for meat or vegetables at other meals - it is really all purpose!