Marinated White Beans
47 Comments
Sep 04, 2024
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These marinated white beans are my new favorite fridge staple. They’re easy to make with simple ingredients, their flavor is off-the-charts, and their versatility is unmatched to create light and healthy meals throughout the week.
Why I Make These Marinated White Beans Often
If ever there was an ingredient that could add pizazz to virtually anything, it’s these marinated white beans. And I for one have become obsessed with them! They have the best Mediterranean flavor profile that’s fresh and vibrant, and they couldn’t be easier to make. Not to mention, white beans are rich in protein, and I’m all for high-protein, high-fiber meals! But here’s a few other tidbits on why I make these often:
- They can be added to all kinds of meals. Although you can enjoy these marinated beans alone (they’re that good), they’re great topped onto salads and toast, served as a fresh side dish, or added to any meal where you want a touch of bright, fresh flavor, with a little texture.
- It’s a budget-friendly recipe. White beans are one of the best budget-friendly ingredients to keep stored in your pantry and are a great blank canvas to add flavor. You can turn them into a white bean dip, a white bean chicken chili, and now these marinated white beans!
Marinated White Beans Ingredients
- White Beans: I’m using navy beans for this recipe. I feel they hold their shape better and are a smaller size, compared to other white beans (which I prefer when adding to other recipes). But you could also use cannellini, great northern, or butter beans.
- Vegetables: The roasted red peppers add a sweet and smoky flavor while the shallots add a fresh crunch.
- Fresh Herbs: Have fun with the herbs! I’m incorporating a mix of parsley and basil, but other options are cilantro, dill, tarragon, or mint.
- Aromatics and Seasonings: Fresh garlic, lemon juice, red pepper flakes, salt, and pepper tie all the flavors together.
Find the printable recipe with measurements below.
How To Make Marinated White Beans
Mix it all together. In a large mixing bowl, stir together the white beans, herbs, red peppers, shallot, garlic, oil, lemon juice, salt, red pepper flakes, and black pepper.
Marinate and store. Cover the bowl and refrigerate for at least 2 hours to give the beans enough time to meld with the other ingredients. The flavor becomes even better if you let them sit overnight, and then enjoy the next day. Just remember to give the beans a good toss before eating. In a container, these beans will stay fresh in the fridge for 3 to 4 days.
Ways To Serve
- Enjoy them on toast: Add spoonfuls onto toast for a light, vegetarian, protein-filled breakfast.
- Pile them onto salads: This is probably one of my favorite ways to enjoy these beans. I love to toss them with simple leafy green salads like this kale salad, tuna cucumber mozzarella salad, or wild rice arugula salad.
- Serve as a refreshing side dish: This works as a fresh side with grilled skirt steak, greek chicken souvlaki, or grilled shrimp.
- Make it a part of a charcuterie board: If you’re serving crostinis on your charcuterie board, these white beans are perfect for adding a small spoonful on top.
More Recipes with Beans
- Baked Beans: This one always gets rave reviews.
- Best Ever Chili: The perfect recipe for soup season.
- Black Bean Soup: Black beans turned into a warm, creamy delight.
- Taco Soup: The best taco flavors in soup form.
If you make this marinated white beans recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more food inspiration (and exclusive content), join my free newsletter.
Marinated White Beans
Description
Video
Equipment
- Weck ¾ Liter Jars My favorite glass storage jars!
Ingredients
- 2 (15-ounce cans) white beans, drained and rinsed
- ½ cup chopped fresh herbs (parsley, cilantro, basil, dill, tarragon, mint, etc)
- 2 roasted red peppers, finely diced
- ⅓ cup finely diced shallot
- 2 garlic cloves, minced
- ½ cup extra-virgin olive oil
- 1 lemon, zested and juiced (about 3 tablespoons juice and 1 teaspoon zest)
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- ground black pepper, to taste
Instructions
- Mix together. In a large mixing bowl, stir together the white beans, herbs, red peppers, shallot, garlic, oil, lemon juice, salt, red pepper flakes, and black pepper.
- Marinate. Cover the bowl and refrigerate for at least 2 hours or preferably overnight. Stir again before serving or store in a sealed container in the fridge.
Lisa’s Tips
- Storage tip: These beans will stay fresh in the fridge for 3 to 4 days.
- What to make with leftover roasted red peppers from your jar? Try my roasted red pepper hummus, roasted red pepper tahini sauce or roasted red pepper and chickpea salad.
Nutrition
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Is it a half a cup of all the herbs combined?
Yes, that is correct.
So delicious!!!!! I made this last week and used fresh dill. Savoring every morsel until I make my next batch!
Yay, so happy you loved the recipe!
Wonderful recipe – is there a way to stop the oil from coagulating in the fridge?
Unfortunately no, but as soon as it comes back to room temperature that goes away. Enjoy!
Sounds wonderful!
Delicious.. made them today… YUM!
Glad you enjoyed them, Lynda!
I don’t understand how a serving is 512 CAL. That must be a typo? This seems much healthier than that.
The calories are mainly coming from the white beans and olive oil. You can reduce the olive oil if you’d like, but it will be a bit on the drier side.
Can’t wait to try some of these recipes
Fabulous recipe (and I sampled it before the 2 hour fridge chill!) Yummy!!! Super easy to make and I used Basil and parsley as my herbs and added extra garlic (because we are huge garlic fans!) It’s in the fridge now and will wait until dinner to ‘officially’ eat it!!!! I will be making this on a regular basis. Thank you Lisa! I love all your recipes!!
Thrilled to hear you’re loving these marinated white beans, Susan!
So good! I will be making this often. I used mint and parsley and added a little bit of honey. The mint & lemon peel are so refreshing in this salad. Thank you for this one!
I’m so glad you love these marinated white beans, Bonnie!
Lisa, you outdid yourself with this recipe. I have made it 3x in the past two day. My entire family devoured it. Yesterday, there wasn’t enough left for me so I added a can of tuna. And let me tell you, it was so good. The perfect addition and I was happy because I was able to increase the protein. This recipe is perfect. So satisfying and flavorful- it does not disappoint.
Thrilled to hear you’re loving these marinated white beans, Amy!
This recipe was so fresh and delicious!! And I typically have all of these ingredients on hand so it was super easy to throw together. Love the Mediterranean flavors 😋
Gotta love easy recipes like this! Happy to hear you enjoyed these marinated white beans, Trisha.
Lisa! Again! You did it again! I have had this every day! It is so flavorful and delicious. Today I’m going to twist it up and add quinoa. You don’t understand how much your recipes help me plan for the week. I’m so grateful to have found your site. Every recipe I have cooked has been a success! Thank you!
Thanks for your review and so happy to hear you’re loving these marinated white beans, Angela!
The white bean mixture was delicious. I sometimes use chilli oil and small pieces of medium tofo, as I’m not eating a lot of meat. Was very good recipe to use as is and to add other easy ingredients thanks!
Love the addition of chili oil in this, Lee!
Made w cannellini beans, jarred roasted red peppers and fresh parsley. Yummy and easy recipe! Thank you
So happy you loved these marinated white beans, Jodie!
Would fresh spinach work as a vegetable?
That should be fine!
I haven’t made this recipe yet but I love the ingredient list and use all of these ingredients in many other meals.
My question is, if I seal these marinated beans in a vacuumed sealed food saver about how long would it last in the fridge?
Made it with my favorite, black beans. It was delicious!!
Thrilled to hear you enjoyed this recipe with black beans!
This recipe is SO good! I love the fresh flavors of everything combined. I honestly had never roasted a red bell bepper before but in doing so, it added so much extra depth to the dish. Thanks for another great healthy recipe, Lisa!
So happy you loved the recipe, Tammy!
These look so great!
Do you think marinated artichoke hearts would work in place of the marinated roasted peppers? I know that will obviously give the dish a slightly different flavour profile, but my husband is allergic to peppers. Thank you!
I think that’s fine!
Do you have a suggestion for a (roasted red) pepper substitution? They don’t like my belly;(
Hi Terri – how about sun-dried tomatoes?
Looking forward to making these but 512 CAL ??
Please tell me that’s for the whole recipe & not just one serving.
The calories will always be per serving. The majority of the calories comes from the beans and olive oil.
I used canned white beans in the baked bean recipe rather than a pre made baked bean canned brand and have enough leftover white beans for this cold bean salad. I used fresh mint and fresh basil in the cold bean salad.
Both are very tasty and adaptable. Thxs.
Amazing! I’m glad you found another way to put those leftover white beans to good use, Hillary.
I can’t get canned navy beans where I live, can I use dried beans?
Hi Cassandra – Yes, you can cook dried beans instead!
Would this recipe work for other beans as well, such as black, pinto, garbanzo?
I think this would work well with pinto or garbanzo!
Lisa, I today enjoyed this simple, light, healthy recipe. The Mediterranean flavor profile really came through! Thank you for this one!
Thrilled to hear you loved these marinated white beans, Michael!