MARINATED MIXED BEANS

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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

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.

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