I have a new love.
Actually, an obsession. Hello again!
I’m sharing another ridiculously simple recipe I’ve been eating a lot lately as we wrapped up the final hectic weeks of cookbook work. After cooking so many complex dishes all at once, it’s been a relief to return to fast, satisfying meals that are perfect for lunch or an afternoon snack.
I’m not sure what I’ll do when we’re no longer photographing and testing dozens of recipes each week. The thought makes me a little panicky.
I’ve made marinated beans before—last year I did a version with chickpeas and completely fell in love. They became a staple: easy to snack on, toss into salads, or add to a quick meal.
Beans rank high on my list of favorite foods. While roasted chickpeas are amazing, I don’t always feel like turning the oven up to 425°F. I can be impatient.
White beans, though? They’re my current favorite. Their creamy texture is comforting yet light, and they pair beautifully with so many flavors. They really do go with everything.
This recipe follows the same idea as my marinated chickpeas, but with a few tweaks: lots of crumbled feta, chopped roasted red peppers, diced sun-dried tomatoes, plenty of lemon juice, fresh herbs, seasoning, and a generous pour of olive oil.
I like to serve the beans with olive oil–toasted bread. Drizzle slices of sturdy bread with olive oil and toast them in a skillet until golden and crunchy. The crisp, oily toast is the perfect vessel for the marinated beans. It’s embarrassingly simple and incredibly good.
It’s the kind of lunch that comes together in minutes yet feels special—and it’s easy to forget you’re hungry until you have a bite.
I made this recipe to celebrate the first day of spring, and it felt perfect. After a long winter I’m thrilled for lighter meals and outdoor moments: pack the beans into jars, grab a crusty baguette, some cheese and fruit, a picnic blanket—and you’ve got the ideal happy hour.
And wine—rosé season, anyone?
Marinated White Beans with Olive Oil Toast
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Ingredients
- 2 15-ounce cans white beans (great northern or cannellini), drained and rinsed
- 6 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 lemon juiced
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh parsley
- 2 teaspoons honey
- 2 garlic cloves minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 ounces feta cheese crumbled
- 1/4 cup chopped roasted red pepper
- 2 tablespoons chopped sun-dried tomatoes
olive oil toasts
- your favorite Italian bread
- high-quality extra virgin olive oil
Instructions
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Place the beans in a large bowl. In a smaller bowl, whisk together the olive oil, red wine vinegar, lemon juice, basil, cilantro, parsley, honey, minced garlic, oregano, salt, black pepper and crushed red pepper flakes. Pour the dressing over the beans and stir to combine. Fold in the crumbled feta, chopped roasted red pepper and sun-dried tomatoes. Cover and refrigerate for at least 30 minutes to let the flavors meld; you can eat it right away if needed, but it’s best after chilling.
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To make the olive oil toasts, drizzle slices of bread with a generous amount of extra virgin olive oil. Heat a skillet over medium heat and add the bread once the pan is hot. Toast until each side is golden and crisp. Spoon the marinated beans over the toasts and serve.
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Yes — this is definitely a meal.