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Marinated Beans with Crunchy Vegetables
Ingredients
Directions
Ingredients
SHALLOT
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FRESH CHILE
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RED WINE
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VINEGAR
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BEANS
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CRUNCHY VEGETABLES
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Marinated Beans with Crunchy Vegetables

A tangy, oily bath wakes even the sleepiest of beans. Recipe from: I Dream of Dinner (so You Don’t Have To)

 

 

4 servings

  1. Finely chop 1 shallot and 1 fresh chile (serrano, red Fresno). Add to a large bowl with 3 tablespoons red or white wine or Sherry vinegar. Season generously with S&P.
  2. Drain and rinse 2 (15-ounce) cans any beans (white, black-eyed peas, chickpeas)—use a mix if you like. Add to the bowl with ¼ cup olive oil and stir to combine.
  3. When you’re ready to eat, slice up 2 cups crunchy vegetables into bitesize pieces. For instance: asparagus, bok choy, celery, cucumbers, Savoy cabbage, fennel, Little Gem, radicchio, turnips, snap peas. Taste the beans andreseason with S&P. Add the veg to the beans and toss to coat. (This mix minus the veg will keep for 3 days in the fridge. Add vegetables right before eating.)
  4. Also good with anything you like in a salad: olives, salami, mortadella, tangerine wedges, canned tuna, shrimps, leftover chicken, fresh thyme or oregano, salad greens, preserved lemon, Parm, or feta.