Marinated White Beans with Fresh Herbs & Sun-Dried Tomatoes
These Marinated Beans are so good that I made them 3 times in one week for my family! They are low-effort, high-reward, and absolutely bursting with summer flavour! Soaked in a bright lemon-Dijon marinade with fresh herbs and aromatics, every bite is packed with mouthwatering flavour.
Ingredients
- 2 15.5 ounce cans cooked white beans drained and rinsed, 878g (about 3 cups cooked beans - I used great northern beans but any variety works)
- ¼ small red onion very thinly sliced or finely diced, 30g–40g
- ⅓ cup sun-dried tomatoes in oil drained and chopped, 50g
- ⅓ cup extra virgin olive oil 80ml
- 1 teaspoon lemon zest 2g
- 2 tablespoons fresh lemon juice 30ml
- 2 cloves garlic finely minced, 6g
- 1 teaspoon Dijon mustard 5g
- 1 tablespoon maple syrup 20ml
- ½ teaspoon fine sea salt 3g
- ½ teaspoon freshly ground black pepper 1g
- ¼ cup fresh parsley finely chopped, 15g
- 2 tablespoons fresh basil finely chopped, 6g
- 1 teaspoon fresh thyme leaves 1g
- ¼ teaspoon red chili flakes 0.5g
Instructions
- Prepare the onion. To prevent the red onion from tasting very sharp, place it in a small bowl of cold water, add 1 teaspoon (5g) salt and let it soak for 5-10 minutes. Drain it well and pat dry. Feel free to prep your marinade while waiting on the onions.
- Combine the base ingredients. Place the white beans in a large mixing bowl. Add the red onion and chopped sun-dried tomatoes. Toss gently to distribute everything evenly.
- Make the marinade. In a small bowl or measuring cup, whisk together the olive oil, lemon zest, lemon juice, garlic, Dijon mustard, maple syrup, salt, and black pepper until well combined and slightly emulsified.
- Dress the beans and add the herbs. Pour the marinade over the bean mixture. Add the parsley, basil, thyme, and red chili flakes. Using a spoon or silicone spatula, gently toss until the beans are evenly coated. Mix carefully so the beans stay mostly whole.
- Marinate. Cover the bowl and let the beans marinate for at least 1 hour at room temperature if serving the same day, or refrigerate for 4 hours or overnight for deeper flavour.
- Serve. If chilled, let the beans sit at room temperature for 15-20 minutes before serving so the olive oil loosens and the flavors open up. Taste and adjust with a little extra salt, lemon juice, or olive oil if needed.
Notes
- Be gentle. When tossing the beans with the marinade, be gentle so they don't break apart.
- Whisk well. Whisk the marinade until it starts to look a little cloudy. This will help prevent the oil from separating.
- Be patient. The longer the marinate, the deeper the flavour. If you have time, let them sit in the fridge overnight.
- Storage. Seal the beans in an airtight container and store in the fridge for up to 4 days or in the freezer for up to 3 months. Let the chilled beans thaw in the fridge (if applicable) and then sit on the counter for 10-15 minutes before serving.
Nutrition
Calories: 453kcal | Carbohydrates: 54g | Protein: 17g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 346mg | Potassium: 1211mg | Fiber: 12g | Sugar: 4g | Vitamin A: 551IU | Vitamin C: 20mg | Calcium: 187mg | Iron: 7mg