Time: 15 min.
Complexity: easily
Servings: 4

To infuse neutral white beans with flavor, start by slowly softening garlic in olive oil. Add more herbs, like rosemary and lemon zest, so they infuse the oil with their flavors. Then, toss cooked or canned beans with the fragrant oil, adding parsley and tomatoes. These beans can be served with anything, from toasted baguette slices to crackers for an appetizer, to salad greens and crunchy vegetables (adding a can of tuna or some poached chicken) for a quick, healthy lunch. Marinated beans can be refrigerated for up to four days.

Ingredients:

• 2 cloves garlic, chopped
• 3 tablespoons extra-virgin olive oil
• 1 tbsp capers in brine, drained
• 1 teaspoon grated lemon zest + 1 tablespoon lemon juice
• 1 teaspoon chopped fresh rosemary
• 1/4 tsp crushed red pepper flakes
• 1 can (425g) white beans, such as cannellini, rinsed and drained
• 1 large ripe plum tomato, seeded and cut into pieces
• 2 tbsp finely chopped fresh parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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white beans, plum tomatoes, lemon zest, rosemary

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Preparation:

Step 1
• Combine the garlic and olive oil in a small skillet over low heat. Heat, stirring frequently, until the garlic begins to sizzle, about 2 minutes (do not allow it to brown, as this will cause bitterness). Increase the heat to medium and add the capers, lemon zest, rosemary, red pepper flakes, and 1/2 teaspoon of salt. Stir to evenly distribute the ingredients and cook until they begin to sizzle. Remove from heat and stir in the lemon juice.
Step 2
• Combine the beans, tomatoes, and parsley in a medium bowl. Drizzle with the hot garlic oil and toss well. Season with salt to taste.

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