• Eunji Han

White Cannellini beans in herb oil

Updated: Sep 10, 2020

This is the easiest recipe and has become one of my favorite summer snacks. It's a beautiful appetizer with toasted baguette or if you're like me, I just eat it by the spoonfuls. Enjoy!


1 (15oz) can of cannellini beans *paid link*

1/4 cup extra-virgin olive oil

3 -4 Tbsp of apple cider vinegar (or rice vinegar if you want a milder tangy flavor) 1 garlic cloves, thinly minced 1 tsp. crushed red pepper flakes, depending on spice preference

1 tsp. korean red pepper flakes *paid link* 1 cayenne pepper, thinly sliced (if you don't want it spicy, don't include) 1 c. roughly chopped fresh herbs of your choice of whatever you have (cilantro, scallion, and korean perilla leaves featured here) Zest of 1 large lemon, plus 1 tsp juice

Pinch of sea salt Freshly ground black pepper 

  1. Drain the beans and give them a quick rinse under water.

  2. Chop the garlic, cayenne pepper, and herbs of your choice. I usually use whatever herbs I have on hand. Cilantro, scallion, parsley, basil, korean perilla leaves all work.

  3. Combine the beans, garlic, cayenne pepper, herbs with the oil and vinegar. If you don't like spicy, I would opt out of the fresh cayenne pepper as well as probably double dosing with crushed red pepper flakes and korean red pepper flakes.

  4. Add the zest and juice of your lemon. If you prefer, lime works too. Also if you don't have citrus, you can add a little more vinegar to balance out the marinade.

  5. Add salt and pepper to your taste.

I prefer to let it marinate in the fridge for a day as the flavors deepen but you can eat immediately or even after an hour in the fridge.

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