Easy Marinated Beans

Why do food bloggers always have to write novels before their recipe? It seems like a constant theme that I am really trying to understand. I always try to keep things straight forward. I know why you’re here, FOR THE RECIPE.

I’ve been hanging inside for this quarantine and a lot of people are asking me about beans and what to do with them. Since everyone seems to be baking bread too, here is my favorite way to serve beans with bread. These beans are under 10 ingredients and full of a ton of flavor, they also last in the fridge for up to three weeks. I made them on Amazon the other day if you want to peep a video step-by-step version. Sending my love. Stay strong everyone!

Easy Marinated Beans

Serves: 4 people

Active Time: 5 minutes

Total Time: 10 minutes

Ingredients:

• 1 medium shallot, thinly sliced

• 1/4 cup vinegar (red wine, white wine, champagne, or apple cider)

• 1 lemon, zest and juice

• 1 can cannellini beans (white beans, or any other canned beans), drained and rinsed

• 2 tablespoons finely chopped fresh herbs (I used parsley, but you can use anything you have on hand. If you only have dried, use 1 teaspoon instead)

• 1/2 cup good quality EVOO (also known as olive oil)

• 1 teaspoon red pepper flake

• kosher salt

• freshly ground black pepper

Steps:

Slice the shallots in half, peel, and slice into thin strips. Place into a medium bowl. Add vinegar and the juice and zest of 1 lemon. Toss to combine and set aside to marinate until the onions have softened and started to turn pink, about 5 minutes.

In a small pot or saucepan, combine olive oil, fresh herbs, red pepper flake, kosher salt, freshly ground black pepper, and drained and rinsed beans. Warm over a medium-low heat until the beans are warmed through, about 3-5 minutes.

Remove bean mixture from heat, transfer to the bowl with shallot mixture, toss to combine.

Serve with crusty bread or crackers. Enjoy!

Store in an airtight container in the fridge for up to 3 weeks.