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Ingredients
  • ¼ cup extra-virgin olive oil
  • 1 large (3-ounce) shallot, chopped (about ⅔ cup)
  • 1 medium-size red Fresno chile, seeded (optional) and thinly sliced (about ¼ cup), plus more for garnish
  • 2 tablespoons chopped garlic (about 6 medium garlic cloves)
  • 1 ¾ teaspoons kosher salt, divided, plus more to taste
  • ¼ cup (2 ounces) dry white wine
  • 6 cups cooked and drained Marcella or cannellini beans plus ¼ cup reserved bean cooking liquid, divided
  • 2 tablespoons fresh lime juice, plus more to taste
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh mint, plus whole mint leaves for garnish
  • Poached eggs (optional)
  • Black pepper
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