Marinated Beans

Marinated Beans
Balance the earthy flavor of kidney beans with the sharpness of red wine vinegar and the lift of fresh herbs. Jennifer McGruther
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The sharp bite of red wine vinegar gives balance to the earthy flavor of beans. Shallots, green onions, and fresh herbs bring a punch of brightness to this simple dish.

If you prefer to cook your own beans, substitute 3/4 cup dried kidney beans, soak them overnight in warm water with a pinch of baking soda, strain, and boil them in salted water until tender.

Jennifer McGruther
Jennifer McGruther
Author
Jennifer McGruther is a nutritional therapy practitioner, herbalist, and the author of three cookbooks, including “Vibrant Botanicals.” She’s also the creator of NourishedKitchen.com, a website that celebrates traditional foodways, herbal remedies, and fermentation. She teaches workshops on natural foods and herbalism, and currently lives in the Pacific Northwest.
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