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Add remaining 3/4 teaspoon salt, honey, and shallots, and cook until shallots are softened and oil is hot, about 5 minutes.

This will separate the leaves from the stem and save you a ton of time.With the tarragon, on the other hand, you'll want to be more gentle when removing the leaves with your fingers to avoid bruising them.. Make sure to use a sharp.

when chopping the herbs, and don't chop aggressively, either—they're tender, after all.As Justin demonstrates with his knife, the motion you want to use is more like a slice than a rough chop.. Add the Beans and Herbs, and Serve.Next, reduce the heat and get your cannellini beans into the pot—once they're warmed up, stir in the herbs.

Then, turn the heat off immediately and enjoy the soup right away.(Don't forget a little pecorino Romano to sprinkle on top, too.)

Incorporating the herbs at the last minute helps preserve their color and flavor.

If you want to make it ahead of time, simply hold off on adding the herbs until right before you serve.. "I am not one to choose favorites, but I got to say the tarragon is really standing out here," Justin says.In a slow cooker, combine the diced tomatoes and their juices with the water, bell peppers, onion, garlic, jalapeño, oregano, cumin, and bay leaf.

Add the flank steak, cover, and cook on high for 5 hours, until the meat is very tender..Transfer the meat to a cutting board and let rest for 10 minutes.

Stir the olives, capers, and 1 tablespoon of the cilantro into the sauce..Using two forks, shred the meat.