Marinated Big Beans

Yields 2-4 servings

Simple yet delicious is the theme of the summer and these beans are just that. This bean dish is best enjoyed al fresco (eaten in the open air aka outside), but can also be eaten indoors in the winter, we suppose. It comes together in less than 5 minutes, and can be enjoyed immediately or prepared ahead of time to ensure optimal flavor transfer into the beans. Although we provide a rough recipe, it’s really all up to you. Serve on their own, over big piles of greens, or alongside hearty tomatoes, all with crusty bread to mop up the leftover oils.

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Assembly

Step 1
Combine all ingredients. We recommend letting it all hang out in the fridge for a few hours or overnight to make sure that all flavors have melded, but it can be enjoyed right away.

Step 2
Bring to room temperature for about 30 minutes-1 hour before serving.

Ingredients

1 can Butter beans, drained and rinsed

¼ - ½ cup EVOO

1-2 tbsp Meyer Lemon Honey Vinegar

1 handful Whole olives, of your choice (we like Castelvetrano olives)

1-2 tbsp Calabrian chili paste

Lemon zest

Flaky salt and freshly ground black pepper

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