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Bon Appétit

Marinated Mixed Beans

4.9

(37)

Marinated Bean in a white bowl
Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Tim Ferro

Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.

Recipe information

  • Yield

    Makes about 4 cups

Ingredients

1

shallot, finely chopped

3

tablespoons white wine vinegar

½

cup finely chopped tender herbs (such as mint, parsley, cilantro, chives, and/or dill)

⅓

cup olive oil

2

15-ounce cans cannellini beans, navy beans, black-eyed peas, or chickpeas, or a mix, rinsed

1

teaspoon Aleppo-style pepper or gochugaru (coarse Korean hot pepper flakes)

Kosher salt

Preparation

  1. Step 1

    Combine shallot and vinegar in a small bowl and let sit 5 minutes.

    Step 2

    Meanwhile, mix herbs and oil in a large bowl to coat herbs. Add beans and red pepper and toss to combine. Season generously with salt.

    Step 3

    Add shallot mixture to bean mixture and toss gently to combine.

    Do Ahead: Beans can be made 3 days ahead. Cover and chill.

Nutrition Per Serving

For 4 servings: Calories (kcal) 280
Fat (g) 18
Saturated Fat (g) 2.5
Cholesterol (mg) 0
Carbohydrates (g) 22
Dietary Fiber (g) 6
Total Sugars (g) 0
Protein (g) 6
Sodium (mg) 230
Explore Bon AppétitCannellini BeanWhite BeanBeanVegetableChickpeaBlack-Eyed PeaAleppo-Style PepperNavy BeanEasyQuickSideNut-FreeVegetarianVeganDairy-FreeGluten-FreeHealthyish
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Reviews (37)

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  • Made this for lunch today using parsley and chives from my garden. Didn’t have Aleppo pepper, so used a combination of red pepper flakes, paprika, and cumin instead. Tasted and loved it as is, but added feta and sliced tomatoes to make it more of a main course salad, and loved that, too. Highly recommend!

    • Anonymous

    • 7/12/2023

  • This will definitely be on my permanent rotation. Simple and delicious! It was a huge hit with my guests.

    • May June

    • Seattle, WA

    • 8/22/2022

  • SO good. So simple. I added some feta, because why not, and served it at a party. I thought people would think that a bowl of beans was a boring party dish, but in fact it was one of the most frequently complimented dishes of the night. Will be making often.

    • Jessie K

    • Brooklyn, NY

    • 8/19/2022

  • Obsessed. For those that have made this many times (assuming most of you) might I suggest adding a grated clove of garlic to the shallot and crumbling in a log of goat cheese, especially if pairing with basil/mint.

    • PawelyD

    • Chicago

    • 3/2/2022

  • Love this recipe so much I usually make it every couple of weeks! I like using canned large butter beans and cilantro for mine. I don’t love cold beans so I do slightly warm them but that is just a personal preference:)

    • Natasha Ancalade

    • Kissimmee, FL

    • 8/17/2021

  • This recipe is so so good. I added some rigatoni pasta and feta cheese to fortify it for an easy work lunch and it will be in my rotation from here on out!

    • Anonymous

    • Indiana

    • 8/10/2021

  • So so good! Every variation I've made so far with different types of beans and herbs comes out beautifully. It is perfect for a side or a light main on a hot summer day. I've served it with fish, poached eggs, or even just nice crusty bread. I love vinegar so haven't changed the proportions like some suggest and have tried both white wine and apple cider vinegar. Both were good. But I do cut the olive oil slightly and up the herbs to make it a tad zippier. I also wouldn't heat it (especially with canned beans which are a bit overcooked as is) as one reviewer asks; however if you cook your own beans and then toss them in this while still warm, it would probably be fine.

    • Elizabeth

    • Santa Barbara, CA

    • 6/18/2021