Marinated White Beans

 

1/3 C. olive oil

Finely grated zest of 1 medium lemon

Juice of 1 medium lemon

1 medium shallot, diced (about 1/4 C.)

1 clove garlic, grated or minced

1/2 tsp. kosher salt, plus more as needed

Freshly ground black pepper

2 (15-ounce) cans cannellini beans, drained and rinsed

1/3 C. chopped fresh flat-leaf parsley leaves

1/4 C. chopped fresh oregano leaves

 

Place the olive oil, lemon zest and juice, shallot, garlic, salt, and few generous grinds of black pepper in a large bowl and whisk to combine. Add the white beans, parsley, and oregano and toss to combine. Taste and season with more salt and pepper as needed. Cover and refrigerate for at least 20 minutes or overnight. Let come to room temperature before serving. Make ahead: These beans get better with time, so feel free to make them up to 2 days ahead of time and store in the refrigerator. Serving suggestions: The beans can be enjoyed as is, piled on toast, tossed with cooked grains, or served over salads.