Buzz
Canned beans often don’t make the list of luxurious foods. They're certainly affordable and super practical. But you wouldn’t normally think of them when putting together an elegant holiday party spread. However, they should be part of your plans, especially if you’ve forgotten to prepare something for tonight's gathering. With just a few common pantry items and some fresh herbs, you can turn a couple of cans of humble beans into an impressive party starter.
The marinade process is simple, so there’s no need to follow a strict recipe. Just focus on achieving a good balance of flavors. Start by selecting your beans—two cans should do the trick. You can stick to a single variety, or mix different types. White beans, black-eyed peas, and garbanzo beans are all excellent choices. Drain, rinse, and set them to dry in a colander as you prepare the dressing.
Olive oil is a classic choice, but walnut oil and pistachio oil bring a fun twist. You could even blend oils—a touch of sesame oil adds a rich complexity. Aim for about 1/3 cup of oil in total. After that, toss in some alliums. A diced shallot and a couple of minced garlic cloves work perfectly. If you have any green onions (especially the white parts), this is a great time to use them. You can also add olives, bell peppers, or leftover cooked mushrooms—just chop and toss them in.
Add your alliums and any other aromatic ingredients you prefer to the oil, and season with at least 1/4 teaspoon of salt—more if your beans were pre-salted. Pour in a couple of tablespoons of an acidic element, like vinegar or citrus juice, and if you like, grate in some citrus zest (about half a lemon should do, but feel free to use a whole lemon if you love lemon). For an extra kick, sprinkle in some chili flakes if you enjoy spicy beans. Let everything infuse for around five minutes, then combine with the beans. Stir in half a cup of your favorite fresh herbs, saving a few tablespoons for garnish. Serve immediately or, if you're ahead of the game, marinate the beans for a couple of days—the flavors deepen with time.
