This recipe is very flexible, so feel free to adjust it based on your tastes and what’s in your kitchen. Once you find your perfect bean marinade, you’ll be set! These beans make an unexpected but welcome addition to an appetizer spread. You can also toss them with sturdy greens for a salad.
- 1⁄2 cup extra-virgin olive oil
- 1⁄4 cup freshly squeezed lemon juice
- 2 tablespoons rice vinegar
- 1 tablespoon grainy mustard
- 1 shallot, minced
- 1 garlic clove, minced
- 1 tablespoon minced preserved lemon peel or the zest of 1 lemon
- A handful of chopped flat-leaf parsley
- Red chile flakes (optional)
- Salt and freshly ground pepper
- 3 to 4 cups cooked Rancho Gordo Royal Corona, Ayocote Blanco, or Cassoulet beans, drained
- 3 small rosemary sprigs
Serves 4 to 6 as an appetizer
- In a medium bowl, whisk together olive oil, lemon juice, vinegar, mustard, shallot, garlic, lemon peel or zest, parsley, and chile flakes, if using. Taste and season with salt and pepper, as desired. The marinade should be very flavorful.
- Place beans and rosemary sprigs in a wide, shallow container with a lid, or quart-size glass jar. Add the marinade; the beans should be totally covered. If they aren’t, add more olive oil and lemon juice in equal amounts. Cover tightly; shake gently to distribute ingredients evenly. Let sit for at least 1 hour and up to 1 day.
- Arrange on a platter with your favorite small bites.