Ingredients:

  • 30 oz cannellini beans, rinsed and thoroughly drained
  • 1 small shallot, paper-thinly sliced
  • 2 cloves garlic, shaved into translucent slivers
  • 1/3 cup extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp champagne vinegar
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp sea salt
  • 1/4 cup fresh Italian flat-leaf parsley, roughly chopped
  • 1 tbsp fresh oregano, minced
  • 1/4 cup English cucumber, finely diced

Instructions:

  1. Rinse 850g (30 oz) of cannellini beans under cold water until the foam disappears. Note: This removes excess starch that can make the marinade gummy.
  2. Toss the sliced shallot into a bowl with 15ml (1 tbsp) of champagne vinegar. Let sit for 5 minutes until they turn slightly pink and translucent.
  3. Whisk 80ml (1/3 cup) of extra virgin olive oil with 30ml (2 tbsp) of lemon juice, 2.5g (1/2 tsp) salt, and the red pepper flakes.
  4. Stir in the shaved garlic slivers. Notice the pungent, spicy aroma as the garlic hits the acidic oil.
  5. Gently fold the drained beans into the dressing. Use a silicone spatula so you don't break the delicate skins.
  6. Cover and let the beans sit at room temperature for 30 minutes. Wait until the oil looks slightly cloudy, which means the flavors have mingled.
  7. Just before serving, stir in 60g (1/4 cup) of diced English cucumber.
  8. Fold in the chopped parsley and minced oregano. Enjoy the garden fresh scent that erupts as the herbs hit the room temp oil.
  9. Taste and adjust. Add a final pinch of salt or a squeeze of lemon if it needs more zing.