Marinated Cannellini Beans with Basil

Marinated Cannellini Beans with Basil
adapted from a Mario Batali recipe for Grilled Radicchio Salad in one of his early cookbooks

1 can Cannellini beans, drained and rinsed
3 T. extra virgin olive oil
3 T. basalmic vinegar
large pinch of hot red pepper flakes
6 or 7 basil leaves, cut into narrow ribbons, chiffonade
1 garlic clove, sliced very thin
salt and pepper

Drain and rinse a can of cannellini beans. 

Chiffonade the basil leaves. 

This is done by stacking your basil leaves on top of each other.

Then rolling the stack together and cutting across the leaves to create ribbons.

In your serving bowl, salt the beans well and add some ground pepper, too. Add equal amounts of extra virgin olive oil --use the good stuff --- and basalmic vinegar, about 3 T. of each. Add a large pinch of hot red pepper flakes. Very thinly slice a clove of garlic.  Add the basil ribbons. 

Toss it all together and let the beans marinate for an hour or two at room temperature.  Serve as an hors d'ouevres with toasted bread or as a side dish with grilled meat or fish.

In Feb, 1999 we started making this dish.  That's when I learned how good canned beans can be.   This is such an easy dish to prepare, yet it is packed with flavor.

If you want more of a spread, you can puree it.  It will keep in the fridge for while, too.  If there is leftover marinade after the beans are eaten, you can use it on salad greens and it is delicious.