Ingredients:

  • 2 cans (15 oz each) Cannellini beans, drained and rinsed
  • 0.5 small shallot, finely diced
  • 2 cloves garlic, grated
  • 2 tbsp fresh flat-leaf parsley, chopped
  • 1 tsp dried oregano
  • 1 tbsp capers, drained and smashed
  • 0.25 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Drain 2 cans (15 oz each) Cannellini beans into a colander. Rinse under cold water until the water runs completely clear. Note: This removes excess sodium and starch.
  2. Spread the beans on a clean kitchen towel or paper towels. Pat them gently until they are no longer dripping wet. Note: Excess water dilutes the dressing.
  3. Use a microplane to grate 2 cloves garlic and finely dice 0.5 small shallot.
  4. In a large mixing bowl, whisk together 0.25 cup extra virgin olive oil, 2 tbsp fresh lemon juice, and 1 tbsp red wine vinegar.
  5. Stir in 1 tsp dried oregano, 0.5 tsp sea salt, and 0.5 tsp cracked black pepper until the salt has dissolved.
  6. Add 1 tbsp capers, drained and smashed, along with 2 tbsp fresh flat leaf parsley, chopped.
  7. Add the dried beans to the bowl and toss gently with a rubber spatula until every bean is glistening.
  8. Cover the bowl and let the beans sit at room temperature for at least 30 minutes.
  9. Give the beans one last stir. Taste and add a pinch more salt if the flavors don't pop.
  10. Transfer to a jar or serve immediately at room temperature for the best texture.