How to Turn a Can of Beans Into a Trendy Party Snack
Canned beans are rarely considered luxurious. Economical? Certainly. Convenient? Absolutely. But that’s not really what comes to your mind when you are planning a trendy holiday evening. However, they have to be, especially if the party is tonight and you forget you had to cook something for it. With just a few kitchen products and a handful of fresh herbs, you can turn a couple of cans of pesky beans into a party-worthy snack.
You are just making a quick marinade, so you don’t need a recipe, but you need a good balance of flavors. Choose the beans first. Two cans should be enough. You can do everything one at a time, or you can do a mixture. White beans, black peas, and garbanzo beans work well. Drain, rinse the beans, and let them dry in a colander while you collect the dressing.
You can’t go wrong with good olive oil, but walnut oil and pistachio oil will work as well. You can even combine oils – a little sesame oil can add a little depth – just aim for 1/3 of the total. Then add some onion to the oil. Diced shallots and two or three cloves of minced garlic work well, but it’s also a good way to use up all the green onions that are simmering in your refrigerator (especially the white pieces). If you have olives, bell peppers, or cooked mushrooms, chop and toss them.
Add onions and any other flavor you like to the butter and season with at least 1/4 teaspoon of salt, maybe more depending on whether your beans are jarred with salt. Add a couple tablespoons of some acid (vinegar or citrus juice) and rub in some citrus rind if you like (about half a lemon will do, but you can finish it up if you really like lemon). You can also add some chili flakes to taste if you like hot beans. Let everything sit for about five minutes, then mix with the beans. Combine half a cup of your favorite fresh herbs, leaving a couple tablespoons for garnish, and serve. If you’re a planner, you can cook pickled beans in a couple of days; they only get better over time.