Marinated Butter Beans with Roasted Red Pepper, Artichokes, and Fresh Herbs Recipe

Ingredients

• 1 can (about 14 oz or 400 g) butter beans, drained and rinsed
• 1/2 small red onion, thinly sliced
• 1/2 cup (about 20) green olives, roughly chopped
• 1 jarred roasted red pepper, roughly chopped
• 6–7 jarred artichoke hearts, halved
• 1/2 cup fresh dill, minced and loosely packed
• 1/2 cup fresh parsley, minced and loosely packed
• Zest of 1 lemon
• 1 tsp kosher salt, plus more as needed
• 1/4 cup lemon juice
• 1/4 cup extra virgin olive oil
• 1 tbsp honey or maple syrup
• 1 clove garlic, finely minced
• 1 tsp red pepper flakes
• 1/4 tsp cumin
• 1/4 tsp cayenne pepper

Instructions

1. 1

   Prepare the vegetables: Thinly slice the red onion. Roughly chop the green olives and roasted red pepper. Halve the jarred artichoke hearts. Mince the fresh dill and parsley, and zest the lemon. Drain and rinse the butter beans thoroughly to remove any canning liquid.

2. 2

   Make the spicy marinade: In a small bowl, whisk together the lemon juice, extra virgin olive oil, honey or maple syrup, finely minced garlic, red pepper flakes, cumin, and cayenne pepper until well combined.

3. 3

   Combine all ingredients: In a large mixing bowl, combine the drained butter beans, red onion, green olives, roasted red pepper, artichoke hearts, dill, parsley, and lemon zest. Pour the spicy marinade over the mixture, then sprinkle in 1 teaspoon kosher salt. Gently toss everything together to ensure the beans and veggies are evenly coated with the marinade.

4. 4

   Marinate: Cover the bowl and refrigerate for at least 1 hour, allowing the flavors to meld beautifully. For best results, marinate for 4 hours or overnight.

5. 5

   Adjust seasoning and serve: Before serving, taste and adjust salt or spice level as desired. Serve chilled or at room temperature as a refreshing salad or side dish.