Marinated White Beans

To add flavor to otherwise basic canned white beans, we start by slowly softening garlic in olive oil. Then we add more aromatics like rosemary and lemon zest to further infuse the oil. Tossed in this fragrant bath with fresh parsley and tomatoes, the beans can be served on—or with—just about anything, including toasted baguette slices or crackers for a snack, and salad greens plus crunchy vegetables (and a can of tuna or some cooked chicken) for a fast lunch. As a bonus, the beans will keep in the refrigerator for up to four days.
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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2 cloves garlic, chopped

3 tablespoons extra-virgin olive oil

1 tablespoon capers in brine, drained

1 teaspoon grated lemon zest plus 1 tablespoon lemon juice

1 teaspoon chopped fresh rosemary

1/4 teaspoon crushed red pepper flakes

Kosher salt

One 15.5-ounce can white beans (such as cannellini), rinsed, drained and patted dry

1 large ripe plum tomato, seeded and chopped

2 tablespoons finely chopped fresh flat-leaf parsley


  1. Combine the garlic and olive oil in a small skillet and set over low heat. Cook until the garlic begins to slowly sizzle, stirring frequently, about 2 minutes (don’t let the garlic brown as it will become bitter). Increase the heat to medium and add the capers, lemon zest, rosemary, red pepper flakes and 1/2 teaspoon salt. Stir to combine and return to a sizzle. Remove from the heat and stir in the lemon juice.
  2. Combine the beans, tomato and parsley in a medium serving bowl. Drizzle the warm garlic oil over and toss well. Season with salt as desired.