Garlic-Herb Marinated Beans

From MarketStreetVegan.com

cooked beans (rinsed and well drained, if using canned--1 15-oz can or 1 1/2 cups cooked serves two for most applications)

fresh herb of choice, about 1-2 tsp chopped per serving

1/2-2 TBSP olive oil per serving

1 small-medium clove garlic per serving

fine sea or kosher salt

freshly cracked black pepper, optional

Combine all ingredients in a wide, shallow bowl. Cover with a clean kitchen towel and let marinate in the refrigerator for 8-24 hours before using.

Notes:

Most tender herbs such as basil, thyme, and oregano can be chopped finely and included in the final dish. Rosemary remains rather pungent and is best left in large chunks or even whole sprigs and removed before serving (chop a few small bits in the final dish, if desired).

To use in a soup, salad, or grain bowl, use the higher recommendation of olive oil--it will carry the herb and garlic flavors through to the final dish. For a side or main dish of beans, use the lighter end to avoid an oily texture.

Likewise, for use in soup or grain bowl (or for serious garlic lovers), mince the garlic before adding it to the beans to marinate. For a main dish presentation (or for the garlic avoidant), simply smash the garlic cloves to allow their flavor to permeate the dish, but discard the cloves before serving.