Marinated Cannellini Beans
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
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.
shallot mixture to bean mixture. Stir to combine. Cover and refrigerate
for at least 2 hours, but best overnight. Stir occasionally to coat
Serve chilled with Charbono and enjoy.