Marinated White Beans with Olive Oil Toast.
I have a new looooooove.
Even a new obsession, if you will. Shocking. I know!
Hiiii.
I’m back again with another one of my stupidly simple recipes – one I’ve been enjoying as we finished up the last few weeks of cookbook intensity. While I’ve been cooking so many crazy things lately in the kitchen – and LOTS of them all at once – it’s been so nice to enjoy some of these reeeeeeally easy meals for lunches or mid-afternoon snacks.
Guys. I don’t even know what I’m going to do when we’re no longer photographing and making 48 recipes per week. Ooomph.
I’m no stranger to marinated beans, doing it with these chickpeas last year and falling in major love. They quickly became a staple in, well, my life. I love having them just to snack on or throw in a salad or whatever.
Beans easily rank up there as one of my favorite foods, but chickpeas aren’t my number one. Roasted chickpeas miiiiight be number one, but I don’t always think to set my oven to 425 and roast ‘em. I’m impatient to say the least.
White beans however? THE BEST. I love their creaminess. They are hearty and comforting but light at the same time. And they go with SO many different flavors.
Yes you heard that. They go with all the things.
I didn’t stray much from my original marinated chickpea recipe. But here, I added a lot of feta, some chopped roasted red peppers and a few diced sun dried tomatoes. Lots of lemon juice! Tons of herbs, some seasoning and lots of olive oil.
Speaking of! I love taking some hearty bread and toast it in a skillet with olive oil. It gets so golden and crunchy and gives you the perfect vehicle for eating the white beans. The combo is embarrassingly easy, but it’s SO good that I can’t keep it hidden.
I love it when I find a lunch that tastes so good and comes together in minutes. Because a lot of times I don’t even realize I’m hungry until I start digging into an open cereal box.
I thought this was the most perfect recipe to bring the first day of Spring. OH my GOSH. It felt like winter lasted forever, so I could not be happier to switch over to a new season. I’m envisioning packing these beans into little jars and grabbing a crusty baguette, lots of cheese, some fruit and picnic blanket for the most perfect outdoor happy hour.
And wine! I mean, it’s definitely rosé season now, right?
Marinated White Beans with Olive Oil Toast
Ingredients
- 2 15 ounce cans white beans (great northern/cannelllini), drained and rinsed
- 6 tablespoons olive oil
- 2 tablespoon 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 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
- Place the beans in a large bowl. In a small bowl, whisk together the oil, vinegar, lemon juice, herbs, honey, garlic, oregano salt, pepper and red pepper flakes. Pour over the beans. Stir in the feta cheese, red peppers and tomatoes. Cover the bowl in plastic wrap and stick it in the fridge for at least 30 minutes. It will have the most flavor that way – but you can obviously eat it right away!
- To make the olive oil toasts, drizzle your favorite bread with olive oil – liberally! Heat a skillet over medium heat and add the bread to the skillet once hot. Toast until each side is golden brown and crunchy. Serve the beans on top of the toasts!
Did you make this recipe?
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I appreciate you so much!
Yesssss this is totally a meal.
107 Comments on “Marinated White Beans with Olive Oil Toast.”
I made this today, I left out the cilantro, but kept it all the same. Absolutely delicious. My husband said he felt like he was eating in Italy again. Thank you so much for this wonderful recipe which I know will be a staple.
Made last night, absolutely stunning. One of my top ten favorite recipes now, could eat this for breakfast lunch, and dinner. When you need that bruschetta fix and there are no good tomatoes around!
Just made for dinner and it was sooo good! Just added red onion and artichoke hearts and it was amazing and easy. Thanks so much for the recipe!
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This was delicious!! Definitely a perfect light meal and see myself pairing with other items such as a chicken breast. Quick and easy to put together…. going into my rotation for sure!!
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So delicious. Cut the recipe in half for a few quick lunches.
Really tasty flavor combination! I added a couple of cups of leftover wild rice, fine chopped celery and red and yellow mini peppers, along with some chopped green olives. Thanks for the inspiration!
This recipe is so good! I’ve been adding tuna and some riced cauliflower (cooked) to bulk it up, and then portioning it into five lunches to eat throughout the week. Highly recommend!
I wanted to know if you recommend marinated sun-dried tomatoes or the dry kind in a package. Anxious to try the recipe!
i would do marinated! :)
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This is my favorite dish to make! I’m currently pregnant and most food is just eh to me these days, but this dish is what I’m living off of, even though it’s winter! It’s so refreshing and delicious! Oh, and it gets better and better each day it sits in the fridge. The only thing I do is cut my baguette slices and throw them in the oven, and broil the top, just to make things go a little quicker. Thank you so much for this recipe!
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What are your favorite brands of roasted red peppers and sun-dried tomatoes to use for this?
Words are not sufficient to describe the deliciousness. Flawless!
This was incredible! So delicious and healthy. I haven’t been disappointed in anything I’ve tried from your blog!
I made these yesterday for a lunch w my girlfriends. Served it alongside a simple arugula salad w shaved Parmesan and a lemon vinaigrette. Delicious! I left out the cilantro and the roasted pepper, supermkt was out. Otherwise made it as written. This was fabulous AND easy!!! Thank u!
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I made this today for a side with chicken. I used fresh grape tomatoes and half the oil and it’s puuurfect! Thank you!
So good! Served it as a side (rather than on bread) with the chicken meatball pitas with roasted red pepper whipped feta. Both delicious!!!
Thanks sharing this article
about the marinated white beans olive oil toast
We are Eastern Orthodox Christians and I always serve this dish during a Fast, and at other times when I need a good dish. This is the only bean dish I will eat (not a fan of beans) or serve.
Thank you for sharing.
Delicious. I made homemade garlic croutons and tossed them in for a panzanella type salad instead of serving over toast. Also added a bit of balsamic vinegar too.
I made the recipe exactly as written. It’s sooooo good! I may add red onion next time as I am a big onion fan. It goes wonderfully with fish, the toast, or just as a side salad.
I made the recipe exactly as written. It’s sooooo good! I may add red onion next time as I am a big onion fan. It goes wonderfully with fish, the toast, or just as a side salad.
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This was remarkably good! Well worth refrigerating for a couple hours to develop flavors and then allow to come to room temp before eating. Next time I’m going to make a huge batch for portioning all week. I think I’ll also cook the canned beans for a bit to soften them just a hair.
Another winner! The olive oil toast went especially well with the white beans. Looking forward to leftovers already.
This recipe is to die for!!
Thank you for sharing!
This is SOOO good. Like… tell your mama, tell your friends, tell everyone good. It’s easy to put together & to modify if you wanna swap the herbs or spices. I’ll often use dried basil if my store is out of fresh basil; I leave out the cilantro (tastes like soap to me). Keeps great in fridge too! I like to eat it for lunch over some mixed salad greens or inside a pita pocket. Love it!
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