This follows the Italian mantra to be delicious and simple. This an easy dish to have as a side or appetizer and can be prepared up to 3 days ahead. The longer the beans marinate the better it is. There are many variations of this dish, but this adaptation pairs best with our Charbono. You can add garlic and red pepper flakes if you prefer some heat. 

INGREDIENTS

1 shallot, finely chopped
3 tbsp white wine vinegar
1/2 cup finely chopped parsley,
1/3 cup olive oil
2 (15 oz.) cans cannellini beans or you can use cooked dried beans, if you prefer
Salt, to taste

Directions

Combine shallot and vinegar in a small bowl and let sit for 5 minutes.

Meanwhile, mix herbs and oil in a large bowl to coat herbs. Add beans and toss to combine. Season with salt, to taste.

Add shallot mixture to bean mixture. Stir to combine. Cover and refrigerate for at least 2 hours, but best overnight. Stir occasionally to coat beans.

Serve chilled with Charbono and enjoy.