Best Marinated Mixed Beans Recipes

MARINATED BEANS RECIPE

Marinated Beans Recipe image

Delicious marinated bean recipe with vibrant herbs and zesty shallots.

Provided by Samantha

Time 10m

Number Of Ingredients 8

Ingredients

1 small shallot, finely chopped
2-4 tbsp white wine vinegar
1 cup cooked dried beans or canned white beans* (or any mix of beans or chickpeas you prefer)
2-4 tbsp olive oil
1/2 cup finely chopped herbs**
1 pinch fine sea salt
1 pinch black pepper
1/4 tsp crushed pepper flakes

Steps:

Add chopped shallot to a small bowl and top with white wine vinegar until just covered. Set aside.
Add beans to a medium bowl and cover with olive oil. Add herbs, salt, and peppers and gently mix until blended.
Add shallot to bean mixture and gently mix until well combined.
Place in an airtight jar or container and keep in fridge for up to 5-7 days.

Nutrition Facts : Calories 237 kcal, Carbohydrate 32 g, Protein 12 g, Fat 7 g, SaturatedFat 1 g, Sodium 21 mg, Fiber 8 g, Sugar 2 g, ServingSize 1 serving

MARINATED WHITE BEANS

Marinated White Beans image

To add flavor to otherwise basic canned white beans, we start by slowly softening garlic in olive oil. Then we add more aromatics like rosemary and lemon zest to further infuse the oil. Tossed in this fragrant bath with fresh parsley and tomatoes, the beans can be served on-or with-just about anything, including toasted baguette slices or crackers for a snack, and salad greens plus crunchy vegetables (and a can of tuna or some cooked chicken) for a fast lunch. As a bonus, the beans will keep in the refrigerator for up to four days.

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cloves garlic, chopped
3 tablespoons extra-virgin olive oil
1 tablespoon capers in brine, drained
1 teaspoon grated lemon zest plus 1 tablespoon lemon juice
1 teaspoon chopped fresh rosemary
1/4 teaspoon crushed red pepper flakes
Kosher salt
One 15.5-ounce can white beans (such as cannellini), rinsed, drained and patted dry
1 large ripe plum tomato, seeded and chopped
2 tablespoons finely chopped fresh flat-leaf parsley

Steps:

Combine the garlic and olive oil in a small skillet and set over low heat. Cook until the garlic begins to slowly sizzle, stirring frequently, about 2 minutes (don't let the garlic brown as it will become bitter). Increase the heat to medium and add the capers, lemon zest, rosemary, red pepper flakes and 1/2 teaspoon salt. Stir to combine and return to a sizzle. Remove from the heat and stir in the lemon juice.
Combine the beans, tomato and parsley in a medium serving bowl. Drizzle the warm garlic oil over and toss well. Season with salt as desired.

MARINATED MIXED BEANS

Marinated Mixed Beans image

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

Provided by Amiel Stanek

Categories Bon Appétit Side Lunch Bean Herb Quick and Healthy Quick & Easy

Yield Makes about 4 cups

Number Of Ingredients 7

Ingredients

1 shallot, finely chopped
3 tablespoons white wine vinegar
1/2 cup finely chopped tender herbs (such as mint, parsley, cilantro, chives, and/or dill)
1/3 cup olive oil
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)
Kosher salt

Steps:

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.