1/2 cup Pompeian Organic Robust Extra Virgin Olive Oil

2 large garlic cloves, very finely minced

Zest and juice of a large lemon

1 Tablespoon preserved lemon paste

1 Tablespoon Shawarma spice blend

1 teaspoon red pepper flakes

2 cups drained cooked beans, or 1 19-ounce can of beans, drained and rinsed

To serve: Kosher salt and fresh herbs like dill, parsley or thyme


  1. Whisk all ingredients except beans in a medium sized bowl until combined to form the marinade. Add beans and stir until fully coated. Place in a jar with a lid and allow to marinate for minimum 1 hour or for up to 1 week refrigerated. Best eaten after 2-3 days, served at room temperature.