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Garlicky Marinated White Beans Will Be Your New Favorite Side

Delish logo Delish 7/27/2021 Lena Abraham
a bowl of food on a plate: Marinated in a mixture of lemon, rosemary, and fennel seeds, these are too good to pass up. © Erik Bernstein Marinated in a mixture of lemon, rosemary, and fennel seeds, these are too good to pass up.

Whether you make these as a healthy side or appetizer for toast, these marinated beans will be a crowd-pleaser.

Yields: 4 servings

Process Time: 10 mins

Total Time: 1 hour 10 mins


  • 1

    small shallot, minced

  • 3 tbsp.

    white wine vinegar

  • Kosher salt

  • 1

    15.5-oz. can chickpeas, white beans, or black-eyed peas, drained and rinsed

  • 2

    2” pieces orange or lemon peel

  • 4

    2” sprigs fresh rosemary

  • 1

    garlic clove, grated or minced

  • 1/2 c.

    extra-virgin olive oil

  • 1/2

    to 1 teaspoon crushed red pepper flakes, depending on heat preference

  • 1/2 tsp.

    cumin seeds, crushed

  • 1/2 tsp.

    fennel seed, crushed


  1. Stir shallot and vinegar in a medium bowl and season with a pinch of salt.
  2. Combine chickpeas, orange peel, rosemary, and garlic in a heat proof bowl.
  3. Heat oil, red pepper flakes, cumin and fennel in a small pot over medium heat. When small bubbles form around the spices, cook, stirring, for 30 seconds, until spices are fragrant and have darkened slightly. Pour oil over beans and stir to coat. Add shallot mixture and stir to combine.
  4. Transfer beans to a resealable container (a 16 oz. glass jar is perfect for this) and let marinate at least one hour, turning the container occasionally. Chickpeas will last in the refrigerator about 1 week. If the oil solidifies in the refrigerator, set out at room temperature for about 15 minutes. Stir to reincorporate the oil before serving.
  1. On toast with roasted or sauteed broccoli
  2. Folded into freshly boiled pasta with wilted kale
  3. Stirred into cooked grains + chopped celery for a quick grain salad
  4. On charcuterie platter
  5. In salad

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