Herb Marinated White Beans

Herb Marinated White Beans

This recipe is created with creamy white beans. It’s low maintenance and big on flavor, which makes it perfect for summer dinner parties or even Sunday meal prep. Here, white beans are tossed in a vinaigrette with shallots, lemon, vinegar, fresh marjoram, and extra virgin olive oil. Serve immediately or pop into the fridge– as the beans sit the dressing marinates them and lends incredible flavor. Enjoy on their own as a salad, fold into greens, like arugula, with roasted salmon or chicken, spoon over crusty toasted bread, and more. I recommend using Ayocote or Cannolini beans, which hold their shape well in salads and can stand up to a punchy vinaigrette.

Ingredients
1 lb dried whitebeans, such as Cannellini
1-½ tsp Diamond Crystal kosher salt (halve the amount if using Morton kosher salt)
½ large yellow onion, root intact
4 garlic cloves, smashed and peeled
2 bay leaves
¼ cup extra virgin olive oil
Sprigs of fresh herbs, such as marjoram or oregano
Vinaigrette
1 large shallot, finely chopped
Zest and juice of 1 lemon
2 tbsp vinegar, preferably red wine or champagne
Kosher salt and freshly cracked black pepper 
½ cup extra virgin olive oil

Directions:

Cook and cool the beans + make the vinaigrette: While beans cool, prepare the vinaigrette in same bowl you’ll use for serving. To large bowl, add shallot, lemon zest and juice, vinegar, and few generous pinches kosher salt. Stir and let sit for about 5 minutes. Fold in the herbs, and slowly whisk in the olive oil to combine. Season with freshly cracked black pepper to taste.

Assemble + serve: Gently fold beans into vinaigrette, and season to taste with additional kosher salt if needed to bring out flavors. Serve immediately, or pop in fridge and enjoy at a later time (the beans will take on the flavor of the vinaigrette as they sit). Enjoy on their own, folded into an arugula salad alongside roasted salmon or chicken, or on crusty toasted bread.