Marinated beans in Peppadew-herb vinaigrette

We’re loving Rae Friedman’s (@raefriedbeans) new recipe – it’s tangy, herby, and everything we crave in a summer bean salad. Make it with our Baby Butter or sub in your favorite variety. It’s the kind of recipe you’ll come back to all summer long!

Featured bean: Baby Butter

Other beans to try: Classic Flat White, Cannellini

Take 'em from dried to cooked with our guide!

Print recipe here

Ingredients

• 6 Peppadew peppers in brine
  
• 1 small shallot, diced
  
• 1 clove garlic, minced
  
• 2 tbsp honey
  
• 2 tbsp whole grain mustard
  
• ⅓ cup apple cider vinegar
  
• ½ cup extra virgin olive oil
  
• ¼ tsp smoked chile flakes, plus more to taste
  
• ¼ cup loosely packed parsley, roughly chopped
  
• ½ cup crumbled feta
• Salt and freshly cracked black pepper
• 3 cups of cooked Baby Butter, or bean of your choice
• 3 tbsp dill, roughly chopped
  
• Chive blossoms for serving (optional)
  

Steps

Into a large bowl, squeeze the brine from Peppadew peppers. Chop peppers and add to the bowl along with shallot, garlic, honey, and whole grain mustard. Stir to combine before adding apple cider vinegar. While whisking, stream in olive oil and whisk until emulsified. Stir in smoked chile flakes, parsley, and feta. Season with salt and pepper.

Add beans to bowl and gently mix to combine. If beans are warm, allow to cool before adding chopped dill. Enjoy right away or store in the fridge to allow the flavors to mingle.