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Marinated Beans with Garlic and Herbs
Perfect make-ahead, flavorful side to a grilled tri tip or chicken. It's easy to use any beans you have on hand- I used pinto here but white beans are also a family favorite. This dish is inspired by my sister in law who adds lots more parsley and goes heavy on the garlic. Either way, it's a hit and makes terrific leftovers. Here's your solution to that July 4th potluck dish you agreed to bring!
Ingredients
- 2-4 cloves garlic chopped
- 2 tbsp parsley chopped
- 1 tbsp rosemary chopped
- ¼ cup olive oil lite is best, extra virgin works as well
- ¼ cup red wine vinegar
- ½ tsp crushed red pepper flakes
- 2- 15.5 ounce cans canned beans, pinto and white beans both work well rinsed and drained
- 1 tsp kosher salt
- ½ tsp ground black pepper
Instructions
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Add all ingredients, except the beans, to a bowl and whisk together.
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Add beans and gently combine.
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Let sit in the refrigerator for at least 30 minutes, but a few hours is best. If time allows, bring to room temperature and taste for seasoning before serving.