Name: Marinated Mixed Beans
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

Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Tim Ferro

Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.

Recipe notes