Marinated Beans on Toast
Ingredients
For Marinated Beans
- 1 ½ cups / 265g cooked butter beans (about 1 can)
- 1 shallot, minced
- generous pinch fine sea salt
- ¼ cup / 60 ml cold-pressed olive oil
- 2 Tbsp. apple cider vinegar, raw
- zest of 1 lemon
- small handful fresh dill, finely chopped
- small handful fresh flat-leaf parsley, finely chopped
- pinch chili flakes, optional
For Toast
- 1 thick slice bread of choice
- 1 clove garlic
Garnish with
- more herbs
- more olive oil
- flaky salt
- black pepper
- chili flakes
Directions
- Make the marinade by combining the shallot with salt, then letting it sit for about 5 minutes. Add the olive oil, vinegar, lemon zest, herbs, salt and chili flakes (if using).
- If you've cooked your beans from scratch, after draining and rinsing, pour this marinade over top and fold to thoroughly coat. Keep at room temperature for at least 1 hour, then enjoy. Store leftovers in the fridge for up to 5 days.
- To serve, toast up a thick slice of your favorite bread (mine is a whole-grain sourdough), rub a clove of garlic over top if desired, then pile on the marinated beans! If you are eating them from the fridge, let them come to room temp before serving, or warm them up in a small saucepan over low heat until they are your desired temperature. Say thank you, and indulge!
Notes
Serves 2 as a meal, 4 as a snack
