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Marinated Mixed Beans

Marinated Mixed Beans


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Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.

Ingredients

  • 1 shallot, finely chopped
  • 3 tablespoons white wine vinegar
  • ½ cup finely chopped tender herbs (such as mint, parsley, cilantro, chives, and/or dill)
  • 2 15-ounce cans cannellini beans, navy beans, black-eyed peas, or chickpeas, or a mix, rinsed
  • 1 teaspoon Aleppo-style pepper or gochugaru (coarse Korean hot pepper flakes)

Recipe Preparation

  • Combine shallot and vinegar in a small bowl and let sit 5 minutes.

  • Meanwhile, mix herbs and oil in a large bowl to coat herbs. Add beans and red pepper and toss to combine. Season generously with salt.

  • Add shallot mixture to bean mixture and toss gently to combine.

  • Do Ahead: Beans can be made 3 days ahead. Cover and chill.

Nutritional Content

For 4 servings: Calories (kcal) 280Fat (g) 18Saturated Fat (g) 2.5Cholesterol (mg) 0Carbohydrates (g) 22Dietary Fiber (g) 6Total Sugars (g) 0Protein (g) 6Sodium (mg) 230Reviews SectionA real keeper! I find the shallots a bit overempowering so I just use half. I use less olive oil - 1/4 cup and find that's enough. I usually use dill, cannellini beans and chick peas. But thyme works well too. Will need to try some other combos and see what works :) I like to sprinkle a little vegan parmesan cheese (from It Doesn't Taste Like Chicken) and like the different textures together.Absolutely delicious. Added a jalapeño for a bit of zip. I also cut back on the oil a bit because I was serving this alongside a dish that also had lots of EVOO.This recipe is great and so versatile! Just made it for lunch today with cannellini beans and parsley/cilantro, and included chopped roasted red bell pepper as I had some in the fridge to use up. I've tried it with a can of tuna thrown in for extra protein (might require slightly more seasoning after adding if you do this) and also tried adding homemade (fairly soft) focaccia croutons for something vaguely panzanella-y. This will be a summertime staple for sure!AnonymousNew York, NY05/14/20So simple yet very tasty. Made it a couple times now and it always turns out great. Works great as a lunch option or as a side dish.AnonymousThe Netherlands05/03/20Yum! Keeper, so easy! I’ll try with a tad less vinegar next time, a little intense for my liking. Or try it with a different brand WWV :) and use the leftover liquid for a veg pasta combo.hurrycurrieTopEnd Aus04/27/20Since discovering this recipe, I have made it umpteen times. It's always delicious, and so easy to use whatever you have on hand. My favorite combination is cannellini beans, black eyed peas, mint and dill. Always incredibleAnonymousCharleston, SC04/24/20So simple and satisfying! I made it with what I had on hand, butter & black beans, mint, cilantro, parsley, pomegranate vinegar, sweet paprika, cayenne and chili flakes. I ate half of it straight from the bowl!This is dead easy & the bomb. You can make it in 5ish mins and have super tasty food for days. What's not to love?AnonymousLondon, UK03/30/20Liked, but did not love, wasn't keen on the white wine vinegar. Will make again and play with the ratios.AnonymousVancouver BC03/21/20I love this recipe I ate it pretty much constantly all this past summer. It was my go to lunch option along side a slice of crusty bread. Will probably eat it all next summer too.dobermaPhiladelphia 12/18/19Made this twice in 2 weeks. I doubled the recipe so I could give some to coworkers. They loved it. I used what I had on hand: champagne vinegar, Maldon sea salt, and extra virgin olive oil and it turned out well. I also added freshly ground white pepper since I didn't have the hot pepper flakes and kids ate it up.I love this recipe! Vegan-friendly, easy, delicious. I've made it as an appetizer twice now for friends and they love it, and I love eating the leftovers for breakfast or lunch after.amandoNashville, TN08/06/19This simple recipe has saved me so many times when I'm hosting a group with a few vegetarian or vegan guests. It's quick and simple to make the night before, so I can focus on putting together the rest of the meal on the day of.AnonymousCalifornia05/15/19Well loved by all dinner party guests. So easy to make and you can really mix it up by trying out different herbs combos.AnonymousBrooklyn, NY12/05/18

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