Perfectly tender with bright herb and shallot flavours, these Marinated Beans are ideal for a make ahead lunch, to add to any snack or charcuterie board, or simply to complete a meal. A totally scrumptious white beans recipe.
It’s finallllllly here! My favourite white bean recipe in the form of totally crave-worthy Marinated Beans recipe.
I adore them in oh so many ways. Straight up with a spoon, on toast, and a few more ways I’ve got listed below for you.
How do you make beans taste good? You bean sceptics might be asking. Herbs! Shallots! Vinegar! Salt!
Basically this recipe has all the flavourful ingredients you need to highlight how great beans are.
I adjusted this recipe from BA as I don’t love having to measure oil and vinegar all the time. I figure out the secret combination to suit whatever size shallot I have in the house (because shallots come in all sizes).
I also found my favourite trio of herbs to use that are available year round – marinaded beans wait for no one! I’m talking chives, dill, and mint or basil and parsley.
So what can you make with a Marinated Beans recipe?
- Toast with sautéed kale and topped with marinated beans;
- In a wrap with tomatoes and cucumbers;
- Topping Avocado Toast,
- Romain or Kale Salad (mixed all together so the marinade acts as a salad dressing);
- Scattered across grilled steak;
- Soup garnish; or
- On toast with an egg.
Do beans need to be soaked? Nope, beans do not need to be soaked, but I usually do soak my beans as it drastically reduces the overall cooking time.
If you don’t soak your beans and aren’t using canned, be sure to follow the instructions to fully cook the beans.
A white bean recipe or a pinto bean recipe, I almost always use soaked beans before cooking them.
While soaking beans overnight takes some planing ahead, it’s not a lot of effort. Simply add beans to a container and cover with an inch or two of water, cover and park in the fridge overnight. The next day simply drain and cook beans as directed.
In addition to reducing overall cooking time, beans retain their skins which keep their tender interior intact.
One of our favourite ways to enjoy creamy beans is in this riff on risotto made with beans! It takes a white bean recipe to the next level in this Canadian Bean-otto.
Delicious marinated bean recipe with vibrant herbs and zesty shallots.
- 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
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.
* I used a mix of pinto and white beans in this recipe, however I often use only one type of bean for ease of preparation. Cannellini beans are my favourite, but any will work including chickpeas. 1 cups equals about 1 x 15 oz can of beans.
** My favourite combo of herbs is chives, dill, and cilantro. Other combinations include dill, mint, and parsley, or parsley, cilantro and dill, or basil and parsley. If you only have two complementing herbs go with them - they'll be great!