While doing some searching on the internet, I found this recipe for white beans in olive oil. I thought this might make a nice salad to take to work. Unfortunately, I think the amount of olive oil called for in the original recipe is way too much. I will likely end up straining the beans when I dish them out. I also ended up adding lemon juice because the dish was crying out for more acid. As I didn’t have any radishes, I used beets instead. Once marinated, the garlic gives the dish a nice bite. I think, if I make this dish again, I would put less olive oil and maybe add in at least half of the juice from the can of beets. The vinegary liquid would taste great with the beans. Too bad I had drained most of the can prior to assembling the bean salad.
White beans in olive oil
Adapted from a recipe on Foodworthy
1 can of white kidney/cannellini beans (540 mL/19 oz)
1/4 cup extra virgin olive oil (Original recipe calls for 1/2 cup.)
1 diced shallot
1/4 cup diced carrots
1/2 can beets, diced (398 mL/14 fl. oz) (I tossed in a bit of the beet liquid as well. Original recipe calls for 5 radishes.)
zest and juice of 1 lemon
2 minced cloves of garlic
1/2 tsp salt
1/2 tsp black pepper
Drain and wash the beans. Combine all the ingredients and marinate for at least an hour.