Preparation Combine chives, parsley and basil and pulse until chopped. Add olive oil and pulse again until silky and emulsified. Transfer to a bowl and season with salt and lemon juice to taste. In a 10 inch skillet, heat the olive oil over medium heat. Add garlic and cook 1 minute. Add beans and season with salt and pepper. Cook, stirring occasionally until the flavors meld -- 2-3 minutes. With the back of a spoon or spatula, smash about 1/2 cup of beans and stir until incorporated. Add stock and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about half - 1-2 minutes. Smash additional beans and add a few more tablespoons of water if needed tor each desired consistency. Transfer beans to a bowl and swirl with herb oil. Taste and adjust seasonings.