Marinated White Beans With Garlic and Herbs
Marinated White Beans
Tender white beans marinated in olive oil, vinegar, garlic, lemon, parsley, dill, and chives for a bright make-ahead appetizer or side dish.
Marinated white beans are simple, but they depend on balance. The beans should be tender enough to drink in the vinaigrette without falling apart, and the garlic should perfume the oil instead of tasting raw and sharp.
This version starts by gently warming sliced garlic and red pepper flakes in olive oil. That short step softens the garlic, carries its flavor through the whole bowl, and gives the finished beans a rounder taste than a cold dressing alone.
A mix of red wine vinegar and lemon juice keeps the beans bright, while parsley, dill, and chives add enough fresh herb flavor to make the dish feel lively. Letting the beans stand for at least 30 minutes is part of the recipe, not a garnish-level detail.
Serve the beans at room temperature with toasted bread, spoon them over greens, tuck them beside grilled fish or chicken, or keep them in the refrigerator for quick lunches. The flavor improves after a few hours, so they are especially useful when you want something ready before guests arrive.
Nutrition (per serving)
Directions
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1
Place the drained cannellini beans in a wide bowl and gently pat away excess moisture with a clean towel or paper towel.
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2
Warm the olive oil, sliced garlic, and red pepper flakes in a small skillet over low heat for 4 to 5 minutes, stirring often, until the garlic is fragrant and just beginning to turn pale gold.
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3
Remove the skillet from the heat and let the garlic oil cool for 5 minutes so it is warm but no longer sizzling.
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4
In a large bowl, whisk together the red wine vinegar, lemon juice, lemon zest, kosher salt, and black pepper.
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5
Slowly whisk in the warm garlic oil, including the garlic slices and pepper flakes, until the marinade looks glossy and combined.
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6
Add the beans to the bowl and fold gently with a wide spoon until every bean is coated without being crushed.
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7
Fold in the parsley, dill, and chives, then taste and adjust with a little more salt, pepper, vinegar, or lemon juice if needed.
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8
Let the beans marinate at room temperature for 30 minutes, folding once halfway through so the beans season evenly.
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9
Transfer the beans to a shallow serving bowl and spoon any extra herb oil from the bottom over the top.
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10
Serve at room temperature with toasted bread, or cover and refrigerate for up to 3 days, bringing the beans back to room temperature before serving.
Ingredients
- Cannellini Beans, rinsed and drained:3 cups
- Extra-Virgin Olive Oil:1/2 cup
- Garlic, thinly sliced:4 cloves
- Crushed Red Pepper Flakes:1/4 teaspoon
- Red Wine Vinegar:3 tablespoons
- Fresh Lemon Juice:1 tablespoon
- Lemon Zest, finely grated:1 teaspoon
- Kosher Salt:1 teaspoon
- Freshly Ground Black Pepper:1/2 teaspoon
- Fresh Flat-Leaf Parsley, chopped:1/2 cup
- Fresh Dill, chopped:2 tablespoons
- Fresh Chives, thinly sliced:2 tablespoons
- Toasted Bread, for serving:as needed
Tips & Notes
- If using home-cooked beans, season them while warm and let them cool before adding the herbs.
- Do not brown the garlic deeply; bitter garlic will dominate the mild beans.
- For a heartier plate, serve the beans over arugula with shaved Parmesan or alongside grilled fish.
