Marinated Beans

On warm summer days, some of the best dishes don’t even require you to turn on the stove. These herby marinated white beans are a prime example. And they only require 15 minutes (if that) of active time in the kitchen!

All you have to do is whisk together a few ingredients for the marinade, toss everything together, and let time do the heavy lifting. As the buttery beans and subtly chewy sun-dried tomatoes sit, they soak up all the garlicky, herby goodness of the zippy lemon-Dijon marinade. Scoop everything up with a hunk of crusty bread, and let the dish transport you to a sunny patio somewhere in Tuscany.

Let’s Talk About These Herby Marinated White Beans

These beans are one of my favourite summer staples. Here are just a few things I love about them:

• Because there’s no heat involved in this recipe, each and every ingredient really gets a chance to shine. As someone who values quality, fresh ingredients, I really appreciate that.
• With just 15 minutes of prep time and some patience, this is an easy dish anyone can make. It’s ideal to make ahead because the longer the beans marinate, the more the flavours develop.
• It’s so easy to switch up the marinade to match various cuisines and taste preferences. I outline a few flavour swaps in the section below titled “Variation Ideas”. Let me know what you come up with!

Notes on Ingredients

Before you get started, gather your ingredients. Here’s what you’ll need (see the recipe card below for amounts):

• Cooked white beans – Drained and rinsed. Of course, you can make your own from dried white beans, but canned beans are just fine (see my note below). Cannellini beans, great northern beans, or butter beans would all work.
• Red onion – Very thinly sliced (or finely diced). Larger pieces of onion will overwhelm the dish.
• Sun-dried tomatoes in oil – Drained and chopped. They add a lovely richness and blend well into the marinade.
• Extra virgin olive oil – The olive oil is the base of your marinade, so be sure to pick one you like on its own. I prefer young extra virgin olive oil for its subtle, almost “spicy” pizzazz.
• Lemon zest – Freshly grated. It adds extra brightness to the marinade.
• Lemon juice – Squeezed fresh from a lemon. Bottled lemon juice has an overly acidic quality I don’t love.
• Garlic – Minced finely for the best flavor distribution.
• Dijon mustard – Classic, smooth Dijon or a coarser, whole-grain Dijon will work. Your choice.
• Maple syrup – Or honey or agave if you prefer.
• Salt and pepper – I like fine sea salt and freshly ground black pepper. Table salt will also do the trick.
• Fresh herbs – Finely chopped parsley, basil, and thyme. Dried herbs will work, but fresh is best here.
• Red chili flakes – For a smidge of heat. You can leave them out if spice isn’t your thing.

Can I Use Canned Beans?

Totally! Cooking dry beans is simple, but it takes a while. Canned beans are a great option if you’re in a bit of a time crunch. Just be sure to drain and rinse them thoroughly before marinating.

Opt for a low-sodium product. This will give you more control over the flavour of the finished dish.

How to Make Marinated White Beans

Here’s a quick look at how to make these easy marinated white beans. Please see the recipe card for more detailed instructions.

• Soak the onion. Soak the chopped onion in cold water mixed with 1 teaspoon (5g) of salt for 5-10 minutes. Drain and pat dry. This step is optional, but it will mellow the sharp red onion flavour for a more balanced dish.

• Combine base ingredients. Gently toss together the white beans, red onion, and sun-dried tomatoes.
• Make the marinade. Whisk together the olive oil, lemon zest, lemon juice, garlic, Dijon, maple syrup, salt, and pepper.

• Put it all together. Gently toss the bean mixture with the marinade.
• Marinate. Cover, and let marinate for 1 hour at room temperature or in the refrigerator for 4 hours (or overnight).
• Adjust. If, when your beans are done marinating, you feel they need a little extra salt, lemon juice, or olive oil, feel free to adjust the seasoning. Just do so gradually.
• Serve. Serve at room temperature.

Recipe Tips

As simple as this recipe is, I do have a few pro tips for you to help you get it just right:

• Be gentle. When tossing the beans with the marinade, do so gently, ideally with a rubber spatula. You don’t want the beans to break.
• Whisk well. When whisking together the ingredients for the marinade, you want them to emulsify a bit. So whisk until the mixture starts to look a little cloudy.
• The longer the marinate, the deeper the flavour. The marinating time is pretty flexible here. You can let the beans sit at room temperature for 1 hour if you’re short on time, but the flavours will deepen if you pop ’em in the fridge for 4-12 hours.
• Serve at room temperature. If you marinated the beans in the fridge, let them sit on the counter for 10-15 minutes before serving. This will allow the olive oil to loosen a bit and the flavors to open up.

Variation Ideas

These beans are SO versatile. You can shift the marinade and mix-ins easily to get the exact flavour profile you’re craving. Here are a few inspirations from around the world:

• Mediterranean twist. For a taste of the Mediterranean, leave out the sun-dried tomatoes, maple syrup, thyme, and basil. Add 2 tablespoons of fresh oregano (6g) along with chopped kalamata olives, artichoke hearts, and roasted red peppers. Crumbled vegan feta would be fun, too.
• Creamy tahini lemon. To take this in a more Middle Eastern direction, nix the sun-dried tomatoes, Dijon, basil, and thyme. Whisk a spoonful or two of tahini and a generous dash of cumin into the marinade. Add extra lemon zest and parsley, along with some toasted sesame seeds, if you’d like.
• Warm and cozy. For a more rustic, comforting dish, leave out the lemon zest, basil, and red chili flakes. Gently heat the olive oil and lightly sauté the garlic with some chopped fresh rosemary and sage before whisking it into the marinade.

Serving Marinated Beans

Tuscan marinated white beans are incredibly versatile and easy to pair with all sorts of Italian-inspired dishes. I like piling mine on top of a hunk of Garlic and Rosemary Focaccia Bread as an appetizer or light lunch. They also work well alongside a light summer salad, such as this Vegan Watermelon Feta Salad with Balsamic Reduction. For something heartier, pair them with pasta favourites like Pasta Carbonara or Cacio e Pepe or an Italian-style main like Vegan Chicken Parmesan.

How Long Do Marinated Beans Last in the Fridge?

• Refrigerator: When sealed in an airtight container, these marinated white beans will keep in the fridge for up to 4 days. The flavors deepen over time, so you might even prefer the dish on days 2 and 3.
• Freezer: You can also freeze these beans for up to 3 months in a freezer-safe airtight container. Allow them to thaw in the fridge before serving.

Whether they’re stored in the fridge or the freezer, allow the beans to come to room temperature before serving.

More Beans Recipes

On a bean kick? Try some of these recipes and let me know what you think:

• White Bean and Kale Soup
• Vegan Baked Beans
• Vegan Chili
• Creamy Smoky White Beans in Garlicky Tomato Sauce
• Tuscan White Bean Soup