Marinated Beans with Celery and Ricotta Salata
Ingredients
- 4 15-oz. cans cannellini (white kidney) beans, navy beans, and/or black-eyed peas, rinsed
- 4 celery stalks, thinly sliced
- ⅔ cup extra-virgin olive oil
- 6 Tbsp. white wine vinegar
- 1 Tbsp. coarsely chopped thyme, plus more for serving
- Kosher salt
- 4 oz. ricotta salata (salted dry ricotta), crumbled
- Freshly ground black pepper
Instructions
Marinated Beans with Celery and Ricotta Salata serves 8 original recipe by Bon Appetit.
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