spicy marinated white beans

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Marinated white beans soak up spicy Calabrian chile oil, garlic, and rosemary for a bold and completely delicious make-ahead side dish.

1/3 cup olive oil
2 tbsp crushed calabrian chiles (can substitute 1/2 tsp dried red chile flakes)
2 tsp minced fresh rosemary
2 garlic cloves, minced
2 (15-ounce) cans cannellini beans, drained and rinsed (about 3 cups cooked beans)
1 1/2 tbsp red wine vinegar
2 tbsp chopped fresh parsley
1/2 teaspoon kosher salt, plus more as needed
Freshly ground black pepper

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Heat olive oil, crushed chiles (or chile flakes, if using), garlic, and rosemary in a small skillet over low heat. Cook until very fragrant but not browned, about 2 minutes.
Place beans in a medium bowl and pour warm oil over top.
Add vinegar and parsley, season with salt and pepper, and toss gently to coat. Taste and add more vinegar, if desired.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Marinated beans will keep in airtight container in the refrigerator for up to 4 days.

Find it online: https://www.withspice.com/blog/marinated-white-beans/