The Beans: 2 cans (approx. 800g) of large Butter Beans (Cannellini or Lima beans work too), rinsed and drained.
The Oil: ½ cup Extra Virgin Olive Oil.
The Acid: Juice of 1 lemon + 1 tbsp Apple Cider Vinegar.
The Aromatics: 3-4 cloves of minced garlic + 1 tbsp Chili Crisp or red pepper flakes.
The Herbs: 1 tbsp dried oregano or thyme + a handful of fresh chopped parsley.
The Seasoning: 1 tsp smoked paprika, salt, and freshly cracked black pepper.
Instructions
Prep the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, garlic, chili crisp, paprika, and dried herbs.
Combine: Place the drained beans into a large glass jar (like the one in your photo) or a shallow bowl. Pour the marinade over the beans.
Toss & Marinate: Gently toss the beans until they are fully coated. Crucial Step: Let them sit in the fridge for at least 1 hour (overnight is even better) to allow the flavors to penetrate the beans.
Finish: Taste and adjust the salt or lemon. Garnish with fresh parsley before serving.
Serving Suggestions
On Toast: Spread some labneh or ricotta on sourdough and top with these beans.
Grain Bowls: Add them to quinoa or rice for a boost of flavor and protein.
Straight up: Eat them with a spoon as a healthy, savory snack!
