Recipe Contributed By California Walnuts

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White Beans with Pickled Red Onions and Toasted Walnuts

Prep Time 10 minutes
Cook Time 1 hour 5 minutes


  • 3 15 oz cans kidney beans, white; rinsed and drained
  • 3 tbsps olive oil, extra virgin
  • 2 tbsps red wine vinegar
  • 1 tsp garlic, minced or crushed
  • pepper, black, freshly ground; to taste
  • 2 - 3 tbsps basil, fresh; minced
  • 2 - 3 tbsps parsley, flat leaf; minced
  • pickled Red Onions
  • 1/2 cup walnuts, California; toasted and minced

Pickled Red Onions:

  • 1 cup cider vinegar
  • 1 cup water
  • 3 tbsps honey, or agave nectar or brown sugar
  • 1 tsp salt
  • 1 tsp peppercorns, bruised (hit with a bowl to bruise)
  • 4 medium onion, red; very thinly sliced with an exquisitely sharp knife



  • Combine the beans, oil, vinegar, salt, garlic, and black pepper to taste. Mix gently, cover, and chill.
  • Stir in the fresh herbs within ten minutes of serving. Top each serving with Pickled Red Onions and walnuts.

Pickled Red Onions

  • Put up a kettle of water to boil.
  • Meanwhile, combine the vinegar, water, sweetener-of-choice, salt, and peppercorns in a bowl and stir until sugar is dissolved.
  • Place the onion slices in a large bowl. When the water boils, pour all of it onto the onions and let them sit for 5 minutes, causing them to wilt slightly. Drain well and transfer the onions to the marinade.
  • Cover and marinate – at room temperature or in the refrigerator - for at least several hours (but can be days or weeks as well). Store in a tightly closed container in the refrigerator. This keeps indefinitely!