Garlicky Marinated Beans
What You Need
1 shallot, minced finely
3 tablespoons white wine vinegar
kosher salt
1 can 15.5 oz white beans (can sub chickpeas or black-eyed peas), drained and rinsed
2 pieces 2 inch orange or lemon rind
4 sprigs fresh rosemary
1 garlic clove, minced (or more, to taste)
1/2 cup extra-virgin olive oil
1/2 crushed red pepper flakes (or more, to taste)
1/2 teaspoon crushed cumin seeds
1/2 teaspoon crushed fennel seed
Serve With Toast
What To Do
Toss together the minced shallot and vinegar in a small sized bowl, adding salt to taste. Place beans in a heatproof bowl and set aside.
On a medium heat flame, heat the oil, red pepper flakes, cumin, and fennel in a small pot. Once small bubbles start forming around the spices, continue to cook for 30 seconds until the spices and darkened and become fragrant.
Pour the oil mixture of the beans, making sure to coat them evenly. Add in the shallot mixture and mix thoroughly.
Place the dressed beans in a resealable container and let them marinate for at least one hour. Stir the mixture around the container every once in a while. These will last in the fridge for about one week. If the oil solidifies, you can set the container out in room temperature for about 15 minutes. Mix everything together before serving.
The Perfect Addition To A Hearty Meal
How To Serve
-mix the beans into a salad
-place alongside a charcuterie board
-toss into cooked grains (you can also add veggies)
-fold into cooked pasta (add some spinach and kale if you like)
-serve on top of toasted, crusty sourdough bread
-serve with roasted broccoli
