Marinated Beans Recipes

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MARINATED WHITE BEANS



Marinated White Beans image

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.

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.

MARINATED GREEN BEANS



Marinated Green Beans image

Make and share this Marinated Green Beans recipe from Food.com.

Provided by Elizabeita

Categories     Vegetable

Time 5h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs green beans, trimmed
1 small thinly sliced sweet onions or 1 small you could use 1 small red onion, thinly sliced
1/4 cup balsamic vinegar
1/2 cup white vinegar
1 garlic clove, minced
1/8 cup sugar
2 tablespoons extra virgin olive oil
1/2-3/4 teaspoon salt (to taste)
1/2 teaspoon pepper

Steps:

  • Cook green beans in boiling water for 4- 5 minutes until tender, but still crisp.
  • Drain, immerse in ice water till cool. Drain.
  • Whisk vinegars, sugar, EVOO, salt and pepper together in a serving bowl. Add onion and green beans, stir together.
  • Marinate in refrigerator for at least five hours. Shake it up once in awhile. Over night is even better.
  • Enjoy.

Nutrition Facts : Calories 165.7, Fat 7.2, SaturatedFat 1, Sodium 307.1, Carbohydrate 23.2, Fiber 5, Sugar 15, Protein 3.5

MARINATED BEANS RECIPE



Marinated Beans Recipe image

Delicious marinated bean recipe with vibrant herbs and zesty shallots.

Provided by Samantha

Categories     Main Course

Time 10m

Number Of Ingredients 8

1 small shallot, finely chopped
2-4 tbsp white wine vinegar
1 cup cooked dried beans or canned white beans* (or any mix of beans or chickpeas you prefer)
2-4 tbsp olive oil
1/2 cup finely chopped herbs**
1 pinch fine sea salt
1 pinch black pepper
1/4 tsp crushed pepper flakes

Steps:

  • Add chopped shallot to a small bowl and top with white wine vinegar until just covered. Set aside.
  • Add beans to a medium bowl and cover with olive oil. Add herbs, salt, and peppers and gently mix until blended.
  • Add shallot to bean mixture and gently mix until well combined.
  • Place in an airtight jar or container and keep in fridge for up to 5-7 days.

Nutrition Facts : Calories 237 kcal, Carbohydrate 32 g, Protein 12 g, Fat 7 g, SaturatedFat 1 g, Sodium 21 mg, Fiber 8 g, Sugar 2 g, ServingSize 1 serving

MARINATED BEANS WITH CELERY AND RICOTTA SALATA



Marinated Beans with Celery and Ricotta Salata image

This side dish is so fast and easy, you can make a big batch and have it for the whole week. The simple marinade will fancy up any type of canned beans.

Provided by Ignacio Mattos

Categories     Bon Appétit     Salad     Side     Bean     Celery     Thyme     Cheese     Vegetarian     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 8

4 (15-oz.) cans cannellini (white kidney) beans, navy beans, and/or black-eyed peas, rinsed
4 celery stalks, thinly sliced
2/3 cup extra-virgin olive oil
6 Tbsp. white wine vinegar
1 Tbsp. coarsely chopped thyme, plus more for serving
Kosher salt
4 oz. ricotta salata (salted dry ricotta), crumbled
Freshly ground black pepper

Steps:

  • Toss beans, celery, oil, vinegar, and 1 Tbsp. thyme in a large bowl to combine; season generously with salt.
  • Just before serving, transfer beans to a shallow bowl and top with ricotta salata, pepper, and more thyme.
  • Do Ahead
  • Bean salad (without celery and ricotta salata) can be made 3 days ahead. Cover and chill.

BEST BEAN SALAD



Best Bean Salad image

I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!

Provided by chemjo

Categories     Salad     Beans     Three Bean Salad Recipes

Time 8h20m

Yield 18

Number Of Ingredients 13

1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
½ cup chopped green pepper
½ cup chopped onion
½ cup chopped celery
½ cup salad oil
½ cup vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup white sugar

Steps:

  • Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
  • Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g

MARINATED GIANT WHITE BEANS AND BEETS



Marinated Giant White Beans and Beets image

Many Greeks love giant white lima beans. This recipe is an adaptation of a dish prepared by the Greek chef Jim Botsacos for a Clean Monday celebration to benefit the Gennadius Library in Athens. Don't soak the beans or they'll fall while they cook. Mr. Botsacos serves this with skordalia.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 2h

Yield Serves six to eight

Number Of Ingredients 16

1 pound dried large lima beans
1 large white onion, cut in half
4 garlic cloves, crushed
1 bay leaf
Salt to taste
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
1/2 cup finely chopped celery
1/2 cup finely chopped yellow or red bell pepper
1/2 cup finely chopped red onion, soaked for five minutes in cold water, drained and rinsed optional
2 tablespoons chopped fresh dill
8 small beets, greens cut away, scrubbed
1/3 cup red wine vinegar or sherry vinegar
Salt to taste
2 garlic cloves, cut in half
1/2 teaspoon sugar

Steps:

  • Place the beans in a large pot. Cover by 2 inches with water, and bring to a gentle boil. Skim off any foam, and add the onion, garlic and bay leaf. Turn the heat to low, cover and simmer 30 minutes. Add salt to taste, and simmer an additional 20 minutes until just tender. Remove from the heat. Remove and discard the onion, garlic cloves and the bay leaf. Allow the beans to cool in the liquid, then drain through a strainer set over a bowl. Gently toss the beans in a bowl with the lemon juice, olive oil, celery, peppers, onion and herbs. If desired, add 2 to 4 tablespoons of the bean broth. Season to taste with salt and pepper. Set aside.
  • Cook the beets while the beans are cooking. Place in a saucepan, cover with water, add 1/4 cup of the vinegar and salt to taste. Bring to a boil, reduce the heat and simmer until tender, 30 to 45 minutes, depending on the size of the beets. Remove from the heat, add the garlic to the pot and set aside to cool. Remove the beets from the pot (do not drain), slip off the skins and cut in wedges.
  • Combine the remaining vinegar, the sugar and 1/4 cup of the beet broth (discard the garlic). Toss with the beets. Arrange the beans on a plate or in a bowl and surround with the beets. If you wish, serve this dish with skordalia.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 424 milligrams, Sugar 6 grams

MARINATED GREEN BEANS



Marinated Green Beans image

This fragrant salad is perfect for a summer buffet or picnic. The beans are tossed with all the other ingredients while they are still hot, which allows them to absorb as much of the flavors as possible. Adding the vinegar to the beans when they are hot causes some of the acidity from the vinegar to evaporate while maintaining all its richness and flavor.

Provided by Food Network

Categories     side-dish

Time 25m

Yield serves 4 to 6 people

Number Of Ingredients 8

1 1/2 pounds green beans
Salt
12 large green olives
4 garlic cloves
3 tablespoons finely shredded fresh basil leaves
1 tablespoon coarsely chopped fresh oregano leaves
1 tablespoon capers
1 1/2 tablespoons red wine vinegar

Steps:

  • Fill a pot large enough to hold the green beans with water, place over high heat, and bring to a boil.
  • While the water is heating, snap off the ends of the beans and rinse them in cold water. When the water comes to a boil, salt it generously (about 1 teaspoon per quart of water) and put in the beans. Cook until they are tender all the way through but not mushy, 8 to 10 minutes.
  • While the beans are cooking, sliver the olives by slicing the flesh away from the pits. Lightly crush and peel the garlic cloves, shred the basil, and coarsely chop the oregano. Put the olives, garlic, basil, oregano, and capers in the salad bowl you will be using.
  • When the beans are cooked, drain them well and add them to the salad bowl. Add the vinegar and toss. Add the olive oil, toss again, and taste for salt. Let stand at room temperature for about 3 hours and remove the garlic cloves before serving.

MARINATED BEANS RECIPE



Marinated Beans Recipe image

The sharp bite of red wine vinegar gives balance to the earthy flavor of beans. Shallots, green onions, and fresh herbs bring a punch of brightness to this simple dish.

Provided by Jenny McGruther

Time 15m

Number Of Ingredients 8

1 (13-oz) jar kidney beans ((drained and rinsed))
1 medium shallot ((finely chopped))
3 green onions ((sliced thin))
1/2 cup chopped fresh parsley
1/2 teaspoon finely ground real salt
1 teaspoon crushed red pepper flakes
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil

Steps:

  • Dump the beans into a medium mixing bowl, and then stir in the shallot, green onions, parsley, salt, and crushed red pepper flakes. Drizzle the vinegar and olive oil over the beans, and stir.
  • Allow the beans to marinate for at least 10 minutes, and then serve. Store any leftovers in a tightly sealed container in the fridge for up to 5 days.

Nutrition Facts : Calories 223 kcal, Carbohydrate 23 g, Protein 9 g, Fat 11 g, SaturatedFat 2 g, Sodium 308 mg, Fiber 8 g, Sugar 1 g, UnsaturatedFat 9 g, ServingSize 1 serving

MARINATED BLACK BEANS



Marinated Black Beans image

This recipe for marinated black beans is courtesy of Frederic Demers from Cafe Martinique and is used to make his delicious Grouper with Black Beans.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 4 cups

Number Of Ingredients 17

4 cups dried black beans
1 carrot, peeled, plus 1/2 cup finely chopped
2 ribs celery, plus 1/2 cup finely chopped
1 onion
5 sticks cinnamon, crushed
1 teaspoon whole cloves
1 teaspoon whole crushed allspice
1/2 cup plus 2 teaspoons coarse salt
1 bunch fresh thyme
8 sprigs fresh rosemary
Grapeseed oil
2 tablespoons plus 1 1/2 teaspoons very finely chopped ginger
1/2 cup finely chopped shallots
1 cup sake
1 tablespoon plus 1 1/2 teaspoons soy sauce
1 1/2 cups rice-wine vinegar
1/4 cup black truffle juice

Steps:

  • Place beans in a large bowl with enough water to cover; let soak overnight. Drain beans and rinse; transfer to a large pot. Add enough water so that the ratio if water to beans is 2 to 1. Add carrot, celery, and onion to pot. Place cinnamon, cloves, and allspice in a piece of cheesecloth and tie with a piece of kitchen twine to enclose; add to pot. Cook beans over medium-high heat until tender, but not mushy.
  • Add 1/2 cup salt, thyme, and rosemary to pot and let stand until completely cool; drain. Transfer beans to a large bowl, discarding vegetables and spice packet; set aside.
  • Coat the bottom of a medium skillet with grapeseed oil. Heat skillet over medium-high heat. Add ginger and cook until lightly golden. Add chopped carrots, celery, and shallot; season with 2 teaspoons salt. Cook until vegetables are tender. Remove from heat and let cool. Add to beans.
  • Heat sake in a small skillet over medium heat until reduce by half; transfer to a medium bowl. Whisk in soy sauce, rice-wine vinegar, and truffle juice; season with salt. Pour over bean mixture; stir to combine.

MARINATED BEAN SALAD



Marinated Bean Salad image

Parsley is a pretty accent to a colorful combination of beans, black-eyed peas and onion. the sweet and tangy dressing is unbeatable.-Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12-14 servings.

Number Of Ingredients 14

1 can (15-1/2 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1/2 cup vegetable oil
1/2 cup vinegar
1/2 cup sugar
1/4 cup minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
1 medium onion, thinly sliced into rings

Steps:

  • Combine beans and peas in a large bowl. In a small bowl, combine the next nine ingredients; mix well. Pour over bean mixture and stir well. Cover and chill for at least 2 hours. Add onion rings just before serving. Serve with a slotted spoon.

Nutrition Facts :

MARINATED BEAN SALAD



Marinated Bean Salad image

Make and share this Marinated Bean Salad recipe from Food.com.

Provided by CURLEYBERLEY

Categories     Beginner Cook

Time 5h20m

Yield 10 serving(s)

Number Of Ingredients 12

1 (17 ounce) can lima beans, drained
1 (16 ounce) can cut green beans, drained
1 (16 ounce) can cut wax beans, drained
1 (16 ounce) can kidney beans, rinsed and drained
1 small green pepper, chopped
1 small onion, chopped
1 (2 ounce) jar diced pimentos, drained
3/4 cup sugar
1/2 cup vegetable oil
1/2 cup white vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Combine first 7 ingredients in a large bowl; toss.
  • Combine sugar and remaining 4 ingredients in a small saucepan; bring to a boil over low heat, stirring until sugar dissolves. Pour hot vinegar mixture over bean mixture; stir gently.
  • Cover and chill at least 4 hours. Serve with slotted spoon.

Nutrition Facts : Calories 246.1, Fat 11.4, SaturatedFat 1.5, Sodium 527.7, Carbohydrate 32.2, Fiber 5.2, Sugar 17.1, Protein 5.2

MARINATED GREEN BEANS



Marinated Green Beans image

For many years, I made this dish with asparagus. At Thanksgiving, green beans were all I had, so I used them instead. Everyone enjoyed it. Plus, it doesn't take much time to put together. -Phy Bresse of Lumberton, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

2 cups water
1 pound fresh green beans
2 tablespoons reduced-sodium soy sauce
1 tablespoon cider vinegar
1 teaspoon olive oil
1 teaspoon sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon Chinese five-spice powder
Dash pepper
1 tablespoon sesame seeds, toasted

Steps:

  • In a large saucepan, bring water to a boil. Add beans; cover and boil for 3-5 minutes or until crisp-tender. Drain immediately place beans in ice water. Drain and pat dry. Place in a large bowl., In a small bowl, whisk together the soy sauce, vinegar, olive oil, sesame oil, ginger, five-spice powder and pepper. Pour over beans; toss to coat. Cover and refrigerate for 1 hour or until chilled. Sprinkle with sesame seeds just before serving.

Nutrition Facts :

MARINATED MIXED BEANS



Marinated Mixed Beans image

Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.

Provided by Amiel Stanek

Categories     Bon Appétit     Side     Lunch     Bean     Herb     Quick and Healthy     Quick & Easy

Yield Makes about 4 cups

Number Of Ingredients 7

1 shallot, finely chopped
3 tablespoons white wine vinegar
1/2 cup finely chopped tender herbs (such as mint, parsley, cilantro, chives, and/or dill)
1/3 cup olive oil
2 (15-ounce) cans cannellini beans, navy beans, black-eyed peas, or chickpeas, or a mix, rinsed
1 teaspoon Aleppo-style pepper or gochugaru (coarse Korean hot pepper flakes)
Kosher salt

Steps:

  • Combine shallot and vinegar in a small bowl and let sit 5 minutes.
  • Meanwhile, mix herbs and oil in a large bowl to coat herbs. Add beans and red pepper and toss to combine. Season generously with salt.
  • Add shallot mixture to bean mixture and toss gently to combine.
  • Do Ahead
  • Beans can be made 3 days ahead. Cover and chill.

MARINATED CHICKPEAS



Marinated Chickpeas image

A lovely and refreshing salad or appetizer, better if it's allowed to sit and marinate a few days. You can also pop it in a blender for quick and tasty hummus.

Provided by Rita Spangler

Categories     Side Dish     Beans and Peas

Time 8h10m

Yield 4

Number Of Ingredients 8

1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
3 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 tablespoon lemon juice
1 tablespoon lemon zest
1 teaspoon chopped fresh parsley
¼ teaspoon minced garlic
sea salt to taste

Steps:

  • Place chickpeas in a bowl. Add olive oil, oregano, lemon juice, lemon zest, parsley, garlic, and sea salt and mix well. Marinate chickpeas in the refrigerator, 8 hours to overnight.

Nutrition Facts : Calories 175.8 calories, Carbohydrate 16.6 g, Fat 11 g, Fiber 3.3 g, Protein 3.6 g, SaturatedFat 1.5 g, Sodium 289.9 mg, Sugar 0.2 g

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From cookieandkate.com


MARINATED WHITE BEAN SALAD RECIPE | ITALIAN HERB BLEND
Web 2021-05-02 This hearty white bean salad is perfect as a light lunch, side dish or on top of your favorite Mediterranean-inspired Salad. With just a handful of ingredients— canned beans, roasted red bell peppers, fresh parsley, extra-virgin olive oil, lemon juice and Litehouse ® Italian Herb Blend. Ingredients. 15 oz Cans White Beans, drained and rinsed.
From litehousefoods.com


MARINATED BEAN SALAD - THE MIDNIGHT BAKER
Web Place beans in a large bowl. In a small bowl, mix all the marinade ingredients. Pour over beans and toss to coat. Cover the bowl and refrigerate for at least 1 hour. Toss well before serving. Will keep well for about 3 days so you can make this ahead.
From bakeatmidnite.com


MARINATED GREEN BEANS AND TOMATOES WITH DILL RECIPE
Web Directions. Step 1. Cook beans, covered, in a large pot of lightly salted boiling water over high heat 10 minutes or until crisp-tender. Advertisement. Step 2. Place dill and next 3 ingredients in a large heatproof glass bowl. Drain beans well, and add to dill mixture. Add olive oil, and toss well. Add tomato and onion, and toss gently.
From myrecipes.com


EASY FOUR BEAN SALAD RECIPE-BUTTER YOUR BISCUIT
Web 2021-10-13 Step 1 -In a small bowl mix all the dressing ingredients together until combined. Step 2 -Add the drained beans and other ingredients to a large salad bowl. Step 3 -Toss the bean mixture with the zesty dressing. Step 4 -Chill and serve!
From butteryourbiscuit.com


MARINATED FAVA BEANS RECIPE - SERIOUS EATS
Web 2019-05-15 In a pint jar, combine the vinegar, olive oil, garlic, rosemary sprigs, salt, and pepper. Place a lid on the jar and shake to combine the vinaigrette. Pour prepared fava beans into the jar of vinaigrette. Replace lid and shake to coat the fava beans. Let stand at least 15 minutes before serving.
From seriouseats.com


MARINATED WHITE BEANS RECIPE : OPTIMAL RESOLUTION LIST
Web Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


MARINATED PINTO BEANS – FLOURIST
Web 2020-02-22 1/2 tsp salt (more to taste) 1/2 cup finely minced parsley. Cook the Pinto Beans according to the Cooking Guide until tender, but not too soft. Drain and rinse lightly. While still hot, toss the hot beans in a large mixing bowl with the olive oil, red wine vinegar, Aleppo pepper, salt, and parsley. Adjust salt to taste and serve.
From flourist.com


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