Photo by Michael Graydon + Nikole Herriott, prop styling by Kalen Kaminski
This side dish is so fast and easy, you can make a big batch and have it for the whole week. The simple marinade will fancy up any type of canned beans. Make breakfast an occasion by serving these beans alongside breakfast calzones, a savory peach and shaved fennel salad, and torta pasqualina.
Recipe information
Yield
8 servings
Ingredients
4
15-oz. cans cannellini (white kidney) beans, navy beans, and/or black-eyed peas, rinsed
4
celery stalks, thinly sliced
⅔
cup extra-virgin olive oil
6
Tbsp. white wine vinegar
1
Tbsp. coarsely chopped thyme, plus more for serving
Kosher salt
4
oz. ricotta salata (salted dry ricotta), crumbled
Freshly ground black pepper
Need to make a substitution?
Preparation
Step 1
Toss beans, celery, oil, vinegar, and 1 Tbsp. thyme in a large bowl to combine; season generously with salt.
Step 2
Just before serving, transfer beans to a shallow bowl and top with ricotta salata, pepper, and more thyme.
Step 3
Do Ahead: Bean salad (without celery and ricotta salata) can be made 3 days ahead. Cover and chill.