Marinated Great Northern Beans with Artichokes, Mixed Olives & Herbs

Looking for an elegant & easy-to-make appetizer that has that wow-factor without all the work? This recipe is it! Served with a side of sliced baguette, it has that crunchy-creamy-salty combo that everybody loves!

Course Appetizer

Key Ingredient Beans

Dietary Need Gluten Free, Vegetarian

Prep Time 15

Marinating Time 40

Total Time 55

Servings appetizer servings

Calories 121

Ingredients

2 lemons, zest & juice
1 cup (250 mL) cooked Great Northern Beans (see notes)
1/4 cup (60 mL) thinly sliced red onion
1/2 cup (125 mL) black or green pitted olives, roughly chopped
1 roasted red pepper, sliced
1 jar (6 fl oz/170 mL) artichoke hearts, drained & halved
1/4 cup (60 mL) fresh dill, minced
1/4 cup (60 mL) fresh parsley, minced
1/2 tsp (2 mL) salt
pepper, to taste
3 Tbsp (45 mL) olive oil
1 Tbsp (15 mL) granulated sugar
2 cloves garlic, minced
1/4 tsp (1 mL) red pepper flakes
1 cup (250 mL) plain Greek yogurt
sliced baguette or sourdough bread, to serve

Instructions

Zest the lemons into a large bowl. Add beans, onion, olives, roasted red pepper, artichoke, dill, parsley, salt and pepper. Stir to combine and set aside.
Place a saucepan over medium-high heat. Add lemon juice, oil, sugar, garlic and red pepper flakes. Whisk the ingredients together and bring to a simmer. Remove from heat and add to the bowl with the bean mixture. Toss gently to combine and set aside to marinate for 30 minutes, or up to 2 hours.
Just before serving, smear the yogurt on a serving platter. Season with salt and pepper, to taste. Top with the marinated beans and serve with toasted baguette or sourdough.

Notes

Check out this link to cook your great northern beans from dry.
Ran out of time to use dry beans? Try canned white kidney, cannellini or navy beans instead! They are already cooked and ready to use, all you have to do is drain and rinse them.
If using canned beans, a 19 oz (540 mL) can, drained and rinsed yields 2 cups (500 mL) cooked beans. Use half in this recipe and the other half you can add to soups, salads, dips and smoothies!

Nutrition