Marinated White Beans with Shallot (Fagioli Marinati)

Malzemeler

•2 cans cannellini beans

•1 shallot

•2 cloves garlic

•1 lemon

•Small handful fresh parsley

•Small handful fresh basil

•Olive oil

•Chili flakes

•Salt and black pepper

Variations:

Mediterranean style: Feta cheese, kalamata olives, and chopped cucumbers.

Protein boost: Flaked tuna or shredded chicken

Bruschetta topper: Spoon the marinated beans over grilled, garlic-rubbed rustic bread and top with a sprinkle of parmesan.

Yöntemler

Drain and rinse the beans and add to a bowl. Whisk together 4 tbsp olive oil, the juice and zest of 1 lemon, 2 cloves garlic (minced), and a pinch of chili flakes. Pour over the beans. Add 1 shallot (very thinly sliced), a small handful of fresh parsley (roughly chopped), and a small handful of fresh basil (torn). Season generously with salt and black pepper and toss everything together.

Let sit at room temperature for at least 30 minutes before serving, stirring once or twice. Better after a few hours.

Mediterranean style: Toss in crumbled feta cheese, kalamata olives, and chopped cucumbers.

Protein boost: Add drained flaked tuna or shredded chicken to turn it into a hearty lunch salad.

Bruschetta topper: Spoon the marinated beans over grilled, garlic-rubbed rustic bread and top with a sprinkle of parmesan.