Marinated Butter Beans

Marinated Butter Beans

from munchingwithmariyah.com
Dinner
45 min
3 servings

Think creamy butter beans, paired with pickled red onions, olives, roasted red peppers, and artichoke hearts, tossed in a spicy olive and lemon marinade. Like, what more could you want? Plus, this dish is high in both protein and fiber!

Ingredients

  • 1 canabout 14 oz or 400 g) butter beans, drained and rinsed
  • ½ smallred onion, thinly sliced
  • ½ cupabout 20) green olives, roughly chopped
  • 1jarred roasted red pepper, roughly chopped
  • 6jarred artichoke hearts, halved
  • ½ cupfresh dill, minced and loosely packed
  • ½ cupfresh parsley, minced and loosely packed
  • 1lemons worth of zest
  • 1 tspkosher salt, plus more as needed
  • ¼ cuplemon juice
  • ¼ cupextra virgin olive oil
  • 1 tbsphoney or maple syrup
  • 1 clovegarlic, finely minced
  • 1 tspred pepper flakes
  • ¼ tspcumin
  • ¼ tspcayenne pepper

Directions

  1. 1

    Add the butter beans, sliced red onion, chopped olives, red pepper, artichoke, dill, parsley, lemon zest, and salt into a large serving bowl. Set aside.

  2. 2

    In a saucepan, add the lemon juice, olive oil, honey, garlic, red pepper flakes, cumin, and cayenne pepper. Place on the stovetop, and heat on medium-high heat, whisking occasionally. Once the marinade starts to froth and bubble, take it off the heat.

  3. 3

    Pour the marinade over the bowl and toss to combine. Let the marinated beans sit for at least 10 minutes before serving, although 30 minutes is ideal.

  4. 4

    Enjoy on toasted sourdough, or just on its own. Store the leftovers in an airtight glass container in the fridge for up to 5 days.