https://www.thekitchn.com/marinated-white-beans-259044
When soaked in garlic and shallot-infused olive oil and tossed with lots of fresh herbs, plump white beans transform into a delicious multi-purpose dish. Bring them to a picnic, pile them onto thick slices of toast for dinner, or toss with cooked grains for a hearty and satisfying lunch.
This is just the kind of staple worth having on hand all summer long, when light, no-cook meals are the priority and effortless eating is on everyone’s mind. These beans let you quit worrying about what’s for lunch or dinner so that you can spend more time lounging on the porch.
Ingredients:
1/3 cup olive oil
Finely grated zest of 1 medium lemon
Juice of 1 medium lemon
1 medium shallot, diced (about 1/4 cup)
1 clove garlic, grated or minced
1/2 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
2 (15-ounce) cans cannellini beans, drained and rinsed
1/3 cup chopped fresh flat-leaf parsley leaves
1/4 cup chopped fresh oregano leaves
Directions:
1. Place the olive oil, lemon zest and juice, shallot, garlic, salt, and few generous grinds of black pepper in a large bowl and whisk to combine. Add the white beans, parsley, and oregano and toss to combine. Taste and season with more salt and pepper as needed.
2. Cover and refrigerate for at least 20 minutes or overnight. Let come to room temperature before serving.
Serving suggestions: The beans can be enjoyed as is, piled on toast, tossed with cooked grains, or served over salads.
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