Description
A briny, herby marinated bean salad to make ahead for a week of meaty, delicious white beans! Eat them plain, in salads or grain bowls, or on toast.
Ingredients
Units
Scale
- 1 pound Royal Corona beans
- Water, enough to cover beans when soaking and cooking
- 1/2 teaspoon salt
- 4-5 ramps or green onions, sliced and greens finely chopped
- 1/2 cup pitted kalamata olives, chopped
- 1/2 cup pitted castelvetrano olives, chopped
- 1/2 cup jarred slow-roasted tomatoes, chopped (or sun-dried tomatoes)
- 1.5-2 cups finely chopped herbs (basil, parsley, chives, cilantro, etc.)
- Juice from 2 lemons
- 2-4 tablespoons extra virgin olive oil
- 1/4 teaspoon salt (more to taste)
- A few turns of cracked black pepper
- 1/2 teaspoon dried Italian seasoning
- 1/2 cup crumbled feta
Instructions
- Soak beans. Place Royal Corona beans in a large bowl and fill with enough water to cover the beans by 3 inches. Soak for 2 hours, then drain and rinse in the sink.
- Cook beans. Transfer beans to a large pot (I use a dutch oven), and fill with fresh water, enough to cover beans by 2-3 inches, plus the salt. Use aromatics if desired (see notes). Bring to a boil, then reduce to a simmer. Let the beans cook for up to 1 hour, or until they are soft, full-looking, and meaty to bite. I like to taste test several to make sure they're all ready.
- Drain, cool, and combine. Drain the cooked beans and rinse under cool water to cool them down. Transfer them to a large bowl. Add the ramps, olives, slow-roasted tomatoes, herbs, lemon juice, olive oil, salt, pepper, and dried Italian seasoning. Stir to fully coat the beans and distribute ingredients. Crumble the feta over the top. Taste test and add more salt if needed, then tuck them away in the fridge for at least 30 minutes to marinate. Or, if you're impatient like me, enjoy a few right away! Great on their own, in salads, grain bowls, or on toast or crackers as an appetizer.
Notes
- Ingredient amounts. This makes a large batch of marinated beans! And the accompanying ingredient amounts are more guidelines than rules. If you want more of the briny goodies or feta, I encourage you to measure with the heart.
- Aromatics. If you'd like, you can simmer the beans with aromatics. I love using a couple quarters of an onion, some larger carrot chunks, and a couple bay leaves.
- Canned beans. You can absolutely sub in canned butter beans, cannellini beans, or others if you have access to larger white beans in a can. To make this as a full batch, you'll need 3-4 cans, drained and rinsed.
- Prep Time: 2 hours 20 minutes
- Cook Time: 1 hour
- Category: Appetizer, Lunch
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: ~1 heaping cup
- Calories: 379
- Sugar: 4.7 g
- Sodium: 507.1 mg
- Fat: 27.9 g
- Carbohydrates: 28.1 g
- Fiber: 9.2 g
- Protein: 10.6 g
- Cholesterol: 11.1 mg
