These marinated white beans are my new favorite fridge staple. They’re easy to make with simple ingredients, their flavor is off-the-charts, and their versatility is unmatched to create light and healthy meals throughout the week.
Why I Make These Marinated White Beans Often
If ever there was an ingredient that could add pizazz to virtually anything, it’s these marinated white beans. And I for one have become obsessed with them! They have the best Mediterranean flavor profile that’s fresh and vibrant, and they couldn’t be easier to make. Not to mention, white beans are rich in protein, and I’m all for high-protein, high-fiber meals! But here’s a few other tidbits on why I make these often:
- They can be added to all kinds of meals. Although you can enjoy these marinated beans alone (they’re that good), they’re great topped onto salads and toast, served as a fresh side dish, or added to any meal where you want a touch of bright, fresh flavor, with a little texture.
- It’s a budget-friendly recipe. White beans are one of the best budget-friendly ingredients to keep stored in your pantry and are a great blank canvas to add flavor. You can turn them into a white bean dip, a white bean chicken chili, and now these marinated white beans!
Marinated White Beans Ingredients
- White Beans: I’m using navy beans for this recipe. I feel they hold their shape better and are a smaller size, compared to other white beans (which I prefer when adding to other recipes). But you could also use cannellini, great northern, or butter beans.
- Vegetables: The roasted red peppers add a sweet and smoky flavor while the shallots add a fresh crunch.
- Fresh Herbs: Have fun with the herbs! I’m incorporating a mix of parsley and basil, but other options are cilantro, dill, tarragon, or mint.
- Aromatics and Seasonings: Fresh garlic, lemon juice, red pepper flakes, salt, and pepper tie all the flavors together.
Find the printable recipe with measurements below.
How To Make Marinated White Beans
Mix it all together. In a large mixing bowl, stir together the white beans, herbs, red peppers, shallot, garlic, oil, lemon juice, salt, red pepper flakes, and black pepper.
Marinate and store. Cover the bowl and refrigerate for at least 2 hours to give the beans enough time to meld with the other ingredients. The flavor becomes even better if you let them sit overnight, and then enjoy the next day. Just remember to give the beans a good toss before eating. In a container, these beans will stay fresh in the fridge for 3 to 4 days.
Ways To Serve
- Enjoy them on toast: Add spoonfuls onto toast for a light, vegetarian, protein-filled breakfast.
- Pile them onto salads: This is probably one of my favorite ways to enjoy these beans. I love to toss them with simple leafy green salads like this kale salad, tuna cucumber mozzarella salad, or wild rice arugula salad.
- Serve as a refreshing side dish: This works as a fresh side with grilled skirt steak, greek chicken souvlaki, or grilled shrimp.
- Make it a part of a charcuterie board: If you’re serving crostinis on your charcuterie board, these white beans are perfect for adding a small spoonful on top.
More Recipes with Beans
- Baked Beans: This one always gets rave reviews.
- Best Ever Chili: The perfect recipe for soup season.
- Black Bean Soup: Black beans turned into a warm, creamy delight.
- Taco Soup: The best taco flavors in soup form.
If you make this marinated white beans recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more food inspiration (and exclusive content), join my free newsletter.
Description
Video
Equipment
- Weck ¾ Liter Jars My favorite glass storage jars!
Ingredients
- 2 (15-ounce cans) white beans, drained and rinsed
- ½ cup chopped fresh herbs (parsley, cilantro, basil, dill, tarragon, mint, etc)
- 2 roasted red peppers, finely diced
- ⅓ cup finely diced shallot
- 2 garlic cloves, minced
- ½ cup extra-virgin olive oil
- 1 lemon, zested and juiced (about 3 tablespoons juice and 1 teaspoon zest)
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- ground black pepper, to taste
Instructions
- Mix together. In a large mixing bowl, stir together the white beans, herbs, red peppers, shallot, garlic, oil, lemon juice, salt, red pepper flakes, and black pepper.
- Marinate. Cover the bowl and refrigerate for at least 2 hours or preferably overnight. Stir again before serving or store in a sealed container in the fridge.
Lisa’s Tips
- Storage tip: These beans will stay fresh in the fridge for 3 to 4 days.
- What to make with leftover roasted red peppers from your jar? Try my roasted red pepper hummus, roasted red pepper tahini sauce or roasted red pepper and chickpea salad.
Nutrition
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Bean salad recipe please
Hi Barbara – You can find the full recipe listed in the recipe card!
This is my fourth time making the Italian bean recipe! Just me at home, but I absolutely love this recipe. On my toast in the morning with my cup of coffee. It’s good for you and it’s something different. I ❤️ them.
Yay, happy to hear you keep coming back to this recipe again and again. It’s always one I have in regular rotation as well. Enjoy!
Thank you for this recipe! Made two batches of this for an ‘international’ pot luck yesterday and there were people lining up for seconds! I used parsley, basil and a small amount of oregano and made it the day before. I’m thinking I’ll try cilantro, oregano and a touch of cumin next time just for me, but will keep this recipe as a perfect standby for get-togethers.
Yay, love to hear it was such a success! Thanks, Pamela!
Ridiculously delicious on toast for lunch! Thank you for such a great recipe! Off topic, but where did you get the striped napkin in the pic?
Such a great toast topper! Glad you’re loving these marinated beans, Tracy. As for the napkin, I actually will have to ask my photographer!
Are the nutrition facts based on the whole salad or per cup?
Hi Nicole — The nutritional information will always be per serving.