This is one of those low-effort, high-reward recipes I make on repeat and almost hesitate to even call a recipe. A humble can of beans, a punchy vinaigrette — and suddenly you have something that makes everything else taste better.
I like to keep these tucked in the fridge all week (they get better with time) and spoon them onto grain bowls, toast, roasted veggies or eggs for an instant protein and fiber boost. Plus, that marinade adds lots of flavor to whatever you spoon it over. The miso sesame is my favorite!
Ingredient highlight
Beans! One of the simplest (and cheapest) ways to boost both protein and fiber, along with complex carbs, folate, iron, magnesium, and potassium.
New to beans? Start small and work your way up so your digestion can adapt.
P.S. Salt them well. Most “bland bean” situations are just under-seasoning — beans love salt.
Servings 3 – 4
Prep Time 10 minutes Ingredients
Basic beans:
- 1 (15 oz) can of beans, rinsed and drained*
- ¼ cup vinegar (apple cider, red wine, rice vinegar, etc…)
- ¼ cup olive oil
- 1 tsp kosher salt
Miso Sesame:
- (Reduce salt in base to ¼ teaspoon + use rice vinegar)
- 1 tbsp mellow white miso**
- 1 tsp soy sauce or tamari
- 1 tsp toasted sesame oil
- Chopped scallions or cilantro (optional)
- Sesame seeds (optional)
Garlic and Herb:
- 1 garlic clove, grated or pressed
- 1 tsp dried oregano or ½ cup chopped herbs parsley, dill, cilantro, or a mix
- 1 tsp dijon mustard
- Red pepper flakes (optional)
- *I like to use a white bean for this recipe, like a cannellini or white northern.
- **For a spicy variation, add a tablespoon of chili crisp or sriracha in addition to or in place of the miso.
- Note: ~ these are designed to be added by the spoonful to things. If you can tolerate eating a lot of beans, it could just serve 2 people.
Instructions
- Add the beans to a medium microwavable bowl and heat until just warm (about 20-30 seconds). Add the vinegar, oil, and salt and toss to coat (see below if making a variation). Marinate for at least 30 minutes or overnight.
- For the garlic and herb: use apple cider or red wine vinegar. Add in all ingredients and toss to combine. Make sure you get all of that marinade when you add to things!
- →Add a scoop to a bowl of pasta or on top of a salad or basic grain bowl.
- → Pile onto ricotta toast or mashed avocado toast
- → Scoop them over a warm frittata (or on the side)
- For miso sesame: use rice vinegar and reduce the salt to ½-1 teaspoon. Mix/mash the miso paste into the vinegar and then add it to the beans. Make sure you scoop all of that marinade when you add to things!
- → Pairs so well with rice in any form.
- → Spoon over warm rice with steamed greens (or any veg) with avocado and fried eggs
- → Scoop on top of scrambled eggs with rice and nori strips
- To re-warm from the fridge: beans taste better warm! Microwave them in 15 second intervals, stirring after each time, or until just warm and the oil is no longer solid.
- Ways to use marinated beans:
- → Build a bowl: grain base + beans with their liquid + avocado + olive oil/salt/pepper (add cooked veg and animal protein if you’d like).
- → Add a scoop to tacos or literally anything for a flavorful fiber boost!
Items you can prep ahead (optional)
- Marinate the beans!
Substitutions:
- Use any beans or cooked lentils! You could also add steamed or sauteed greens into the mix.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
- The oil will solidify in the fridge and these taste best when they are just barely warm, so pop them in the microwave in 10 second intervals until they’re warm or room temp.
- See recipe for ideas on how to use.
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