Marinated Gigante Beans with Sun-Dried Tomatoes and Lemon Recipe
This Marinated Gigante Beans recipe features Greek giant white beans that are tender and creamy, marinated in a flavorful blend of extra-virgin olive oil, sun-dried tomatoes, fresh lemon juice, herbs, and spices. This simple yet vibrant dish is perfect as a side or appetizer, offering a tangy, savory taste with a hint of heat from red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Marinade and Beans
- 3 cups cooked gigante beans, drained and rinsed
- ½ cup extra-virgin olive oil, plus more as needed
- ¼ cup fresh lemon juice
- ¼ cup chopped fresh parsley
- ¼ cup chopped sun-dried tomatoes, preferably oil-packed
- 2 garlic cloves, chopped
- 1 teaspoon lemon zest
- 1 teaspoon sea salt
- Pinch red pepper flakes
- Freshly ground black pepper, to taste
Instructions
- Combine Ingredients: In a large bowl, stir together the cooked gigante beans, extra-virgin olive oil, fresh lemon juice, chopped parsley, sun-dried tomatoes, chopped garlic, lemon zest, sea salt, red pepper flakes, and several grinds of freshly ground black pepper until the beans are well coated.
- Marinate: Cover the bowl and refrigerate the mixture for at least 2 hours, preferably overnight, to allow the flavors to infuse thoroughly.
- Serve and Store: Before serving, taste and season with additional salt or pepper if desired. Serve chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- For best flavor, marinate the beans overnight.
- Add more olive oil if the marinade seems too dry to coat the beans well.
- This dish can be served as a side, salad, or appetizer.
- Store leftover marinated beans refrigerated for up to 5 days.
- You can substitute fresh lemon with lemon juice concentrate if necessary, but fresh lemon is preferred.
