Summer Beans
Posted On August 28, 2025
Summer Beans
This side dish can also double as part of the main dish or snack. It's especially delicious paired with pita bread and Mediterranean salad. It keeps well in the fridge for over a week. Summer is when you want to eat cold things and these Summer Beans are great cold out of the fridge or at room temperature.
Ingredients
- 4 cups Garbanzo Beans cooked
- start 2 Tablespoon olive oil extra virgin
- start 1 Tablespoon red wine vinegar
- couple pinches salt
- fresh parsley chopped up
Instructions
- The amounts can be adjusted to how much you want to make. You can do a large batch to feed a crowd or your family for a week or just a small batch. Start with 2 parts olive oil to 1 part vinegar, adjust according to your taste.
Notes
I like to cook beans from dry, typically 1 pound at a time. It’s a great way to have beans ready for the week, giving us the flexibility to try new recipes or simply enjoy a favorite one on repeat.
If you take a look at the Summer Bean recipe, you’ll notice onions. I had previously macerated red onions in red wine vinegar, and I used some of that vinegar, along with a few softened onions in the dish. It adds a subtle tang and depth of flavor.
In The Vegetable Connection’s recipes, there is a recipe posted on cooking dry beans. It’s easy, cost-effective, and a real time-saver. Plus, you get the bonus of fresh, delicious beans to use all week long.