Marinated White Beans

  • Level:Easy
  • Total: 15 min
  • Active: 15 min

  • Yield:4 servings


2 cloves garlic, chopped

3 tablespoons extra-virgin olive oil

1 tablespoon capers in brine, drained

1 teaspoon grated lemon zest plus 1 tablespoon lemon juice

1 teaspoon chopped fresh rosemary

1/4 teaspoon crushed red pepper flakes

Kosher salt

One 15.5-ounce can white beans (such as cannellini), rinsed, drained and patted dry

1 large ripe plum tomato, seeded and chopped

2 tablespoons finely chopped fresh flat-leaf parsley


  1. Combine the garlic and olive oil in a small skillet and set over low heat. Cook until the garlic begins to slowly sizzle, stirring frequently, about 2 minutes (don’t let the garlic brown as it will become bitter). Increase the heat to medium and add the capers, lemon zest, rosemary, red pepper flakes and 1/2 teaspoon salt. Stir to combine and return to a sizzle. Remove from the heat and stir in the lemon juice.
  2. Combine the beans, tomato and parsley in a medium serving bowl. Drizzle the warm garlic oil over and toss well. Season with salt as desired. 

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