Herb Marinated White BeansJun 15, 2022
Dressed to impress, these Herb Marinated White Beans are a zesty staple recipe to batch cook and fold into a variety of recipes throughout the week. This plant-based filling was developed because I made an herb lentil recipe for a similar use in wraps, stuffed vegetables and salads but was craving some variety in my bean and legume options. White beans, (any variety will do here), are one of my favorite beans for their versatility in Italian and Mediterranean inspired dishes, and they work perfectly in this recipe that is herb forward.
Keep it simple and use store-bought canned beans. Any variety of herbs will work in this recipe so use up what you've got in the refrigerator.
This is not just a bowl of beans! Make a batch on your meal prep day to use as a filling in stuffed portobellos or loaded baked potatoes. Fold them into pasta or green salads, or spoon them into wraps. Our member favorites include Basil & Tomato White Bean Orzo Salad, Herb Marinated White Bean Stuffed Portobellos and White Bean Ranch Loaded Baked Potatoes. Not a member? Try us for just $1.
Herb Marinated White Beans
Prep time: 10 minutes
Make about 4 cups
1 shallot, finely chopped
3 Tbsp white wine vinegar
3 Tbsp flat-leaf parsley, finely chopped
3 Tbsp fresh dill, finely chopped
2 Tbsp olive oil
1 clove garlic, minced
½ small lemon, juiced
¼ tsp salt
⅛ tsp pepper
2 15-oz cans white or cannellini beans, drained and rinsed
- Combine the shallot and vinegar in a small bowl. Allow to sit for 5 minutes.
- Meanwhile, mix the herbs and olive oil in a medium-sized bowl. Add the garlic, lemon juice, salt and pepper and stir well. Add the beans.
- Add the shallot mixture to the bean mix.
Ditch the oil: Omit the olive oil.
Make it “Homemade-ish”: Use your favorite store-bought garlic vinaigrette dressing in place of the shallot, lemon and herb homemade blend.
Spoiler Alert: Herb Marinated White Beans will stay fresh in an air-tight container in the refrigerator for 3 days.
Batch it up: Herb Marinated White Beans add protein to salads and bowls. They can also be spooned into pitas and wraps.
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