M will not eat beans. He flat out refuses. It makes me sad, since beans are tasty, healthy and cheap. Why we have four cans of various beans in our pantry is beyond me. Maybe I bought them thinking I could “sneak” them into something? As part of the pantry challenge, I knew I had to figure out how to use the beans and that eating them would likely fall on me. I have plans for one of the cans of kidney beans in a minestrone soup. The black beans I’ll toss with some seasonings and use in a burrito bowl (a la Chipotle). That leaves me with one more can of kidney beans and a can of cannellini beans (the least offensive of all of the beans for M, he’s been known to eat these once or twice).
Inspiration struck this morning and I decided to try mimicking a cannellini bean salad that is on the antipasto plates at one of our favorite neighborhood joints, Faccia Luna. The result was a fair pass — maybe a little more marinating and some fresh parsley next time and I’ll have a very close replica.
- 1 can of cannellini beans, drained but not rinsed
- 1/4 red onion, finely chopped
- Juice of one small lemon
- 2 Tbsp Olive Oil
- 2 Tbsp Red or White Wine Vinegar
- 1 Tbsp Herbs de Provence
- Salt and Pepper
- Drain the cannellini beans in a colander.
- In a small mixing bowl, combine all the ingredients. Let sit in fridge for at least an hour. Taste and add additional seasoning as desired.
- If red onion is too strong of a flavor for you, place your chopped onion into the bowl first. Squeeze in the lemon juice and let it sit for a minute before adding in the rest of the ingredients. Doing this will help neutralize the flavor.