Photo by Isa Zapata, Prop styling by Tim Ferro, Food styling by Taneka Morris
Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.
Recipe information
Yield
Makes about 4 cups
Ingredients
1 shallot, finely chopped
3 tablespoons white wine vinegar
½ cup finely chopped tender herbs (such as mint, parsley, cilantro, chives, and/or dill)
⅓ cup olive oil
2 15-ounce cans cannellini beans, navy beans, black-eyed peas, or chickpeas, or a mix, rinsed
1 teaspoon Aleppo-style pepper or gochugaru (coarse Korean hot pepper flakes)
Kosher salt
Preparation
Step 1
Combine shallot and vinegar in a small bowl and let sit 5 minutes.
Step 2
Meanwhile, mix herbs and oil in a large bowl to coat herbs. Add beans and red pepper and toss to combine. Season generously with salt.
Step 3
Add shallot mixture to bean mixture and toss gently to combine.
Do Ahead: Beans can be made 3 days ahead. Cover and chill.
Recipe notes
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