Marinated Butter Beans
servings
Ingredients
Beans & Veggies
- 1 can Butter Beans, (about 14 oz. or 400g), Drained and rinsed
- 1/2 Small Red Onion, Thinly sliced
- 1/2 cup Green Olives, (about 20g), roughly chopped
- 1 Jarred Roasted Red Pepper, Roughly chopped
- 6-7 Jarred Artichoke Hearts, Halved
- 1/2 cup Fresh Dill, Minced and loosely packed
- 1/2 cup Fresh Parsley, Minced and loosely packed
- 1 Lemon's worth of Zest
- 1 tsp Kosher Salt, Plus more as needed
Spicy Marinade
- 1/4 cup Lemon Juice
- 1/4 cup Extra Virgin Olive Oil
- 1 tbsp Honey or Maple Syrup
- 1 clove Garlic, Finely minced
- 1 tsp Red Pepper Flakes
- 1/4 tsp Cumin
- 1/4 tsp Cayenne Pepper
Instructions
- Add the butter beans, sliced red onion, chopped olives, red pepper, artichoke, dill, parsley, lemon zest, and salt into a large serving bowl. Set aside.
- In a saucepan, add the lemon juice, olive oil, honey, garlic, red pepper flakes, cumin, and cayenne pepper. Place on the stovetop, and heat on medium-high heat, whisking occasionally. Once the marinade starts to froth and bubble, take it off the heat.
- Pour the marinade over the bowl and toss to combine. Let the marinated beans sit for at least 10 minutes before serving, although 30 minutes is ideal.
- Enjoy on toasted sourdough, or just on its own. Store the leftovers in an airtight glass container in the fridge for up to 5 days.
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