Cannellini beans marinated in EVOO, lemon slices and spices make a tasty, last minute healthy appetizer. A must have addition to any antipasto platter.
Antipasto platters are a must have at our holiday gatherings. And that doesn't mean that it's only cured meat and cheeses. In our family they also consist of olives, artichokes, sun dried tomatoes, mushrooms and other marinated food items, like these Marinated Cannellini Beans.
Sometimes I'd rather eat a variety of all different appetizers than the main meal. This way you get a chance to sample an array of items that you might not otherwise make. I think that's why I love the holidays so much. Well besides spending time with family and friends that is.
Food has always been an integral part of my life and I"m sure for many of you as well. After all, social gatherings and food go hand in hand.
I can't remember a time in my life where food didn't bring us together for one reason or another whether it be celebrating birthdays, holidays or even death.
There have been so many times over the years that friends or family would pop over at the last minute to say hello and wind up staying for hours. Those are the moments you remember forever because they were spontaneous and fun.
And some of the best recipes are the ones that can be prepared with ease at the last minute, like these Marinated Cannellini Beans.
How do you make Marinated Cannellini Beans?
For this recipe you'll need cannellini beans, EVOO, crushed red pepper, lemon slices, bay leaf, Kosher salt and cracked black pepper.
To make this recipe even easier, I used canned beans and rinsed them under cold water until the liquid ran clear. If you use dry beans, you'll have to add the extra step of soaking the beans for 5 hours; then boiling them before use.
Add all of the ingredients to a small saucepan, place on top of the stove and cook for 5 minutes. Allow to cool, transfer to a serving bowl; then serve at room temperature. Store in an airtight container in the refrigerator for up to 1 week.
You can also make some garlic toast to serve with the beans or once they're cold, add them to your favorite tossed salad. These Marinated Cannellini Beans were delicious with a little bit of heat. ~Enjoy!
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Marinated Cannellini Beans
- 1- 15(ounce) can cannellini beans
- ¾ cup extra virgin olive oil
- 3 slices lemon
- 1 bay leaf
- 2 teaspoons crushed red pepper
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Rinse the beans under cold water until the liquid ran clear; then add all of the ingredients to a small saucepan, place on top of the stove and cook for 5 minutes.
- Allow the beans to cool, transfer to a serving bowl; then serve at room temperature. Store in an airtight container in the refrigerator for up to 1 week.
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Made this as an experiment today....Wasn't sure I was going to like it. I loved it! Will make again and use it as an add in to many favorite recipes... such as tuna bean salad. I added a touch of garlic powder, as i was missed that flavor.
Thank you for another great recipe.
Carrie's Experimental Kitchen says
I'm so glad you liked the recipe Beth!
Lindsey Luley says
This was so simple and delicious! Perfect to add other vegetables to- I added artichoke hearts and roasted red peppers. Excellent on toast or salad. Thank you so much for this recipe.
Carrie's Experimental Kitchen says
You're welcome, I'm glad you liked the recipe!