Deli-Style Marinated Beans

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Jasmine

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If you want to eat more fibre and get a little plant protein in; beans are a great option! Today I’m sharing how to level up a basic can of butter beans to make it something you look forward to eating. If you take 15 minutes to meal prep these on a Sunday, there are so many options…I wanted to keep this plant-based but a bit of Parmigano Reggiano on top is delicious and you can add ingredients like quinoa, cucumber and rocket leaves to make it a filling salad. You can even enjoy them on toast or with pasta. You can use these right away, but I find they’re tastiest after resting overnight to let the flavours marry together…

INGREDIENTS

Pre-cooked (canned or jarred) butter beans

Fresh parsley

Shallot

Unwaxed lemon

Jarred artichokes

Jarred roasted red pepper

Jarred olives

Chilli flakes

Extra-virgin olive oil

Garlic

TIPS & NOTES

This is designed to be a quick and easy recipe; just make sure you cut everything into relatively-consistent chunks so your added extras are similarly-sized to the beans. I also recommend doing the quick pickling of the shallots in the lemon juice too in order to give them a head start in terms of softening up and being a little less pungent! These beans don’t need to be submerged in oil but this also means they should be eaten within a week.

Deli-Style Marinated Butter Beans

  • Servings: 4-6 as a side or topping
  • Difficulty: Easy
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DESC

No special equipment or advance prep needed 




Ingredients

    
 *
1 shallot (finely sliced)
  • 100g of roasted red pepper (cut into chunks)
  • 85g of green olives (halved down the centre)
  • 75g of artichoke hearts (cut into chunks)
  • 1 unwaxed lemon (juice and zest)
  • A handful of fresh parsley (c.5g) (de-stemmed and chopped)
  • 230g of butter beans (drained and rinsed)
  • 1 clove of garlic (crushed, grated or finely chopped)
  • A pinch of dried chilli flakes (optional)
  • 50ml of extra-virgin olive oil
  • Salt and pepper to taste



Directions

    

  1. Add the shallot and lemon juice to a small bowl to rest for 10 minutes

  2. Add the butter beans to a large bowl and season well with salt and pepper
  3. Once the shallots are quick pickled (do not throw away the lemon juice) add them to the butter beans along with the olives, artichokes, red pepper and parsley and toss to combine
  4. In a small jar (or a cup using a fork and whisk), assemble the dressing by adding the olive oil, garlic, chilli flakes, lemon zest and reserved lemon juice, then shake to combine into a dressing
  5. Pour over the dressing, toss everything together and enjoy right away or add to a jar and leave the beans the fridge overnight to let the flavours bed in

    6. 


Let me know if you try my marinated beans!

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