Marinated Royal Corona (giant white) Beans

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

1⁄2 cup extra-virgin olive oil

1⁄4 cup freshly squeezed lemon juice

2 tablespoons rice vinegar

½ tsp sugar (or 1 tsp of honey)

1 tablespoon grainy mustard

1 shallot, minced, soaked in hot water for a few minutes to remove rawness

1 garlic clove, minced

4 drops ONLY Sriracha (It's just supposed to add a hint of smokiness)

the zest of 1 lemon

A handful of chopped flat-leaf parsley

Pinch Red chile flakes (optional)

¼ to ½ tsp sea Salt

freshly ground pepper to taste

4 cups cooked Rancho Gordo Royal Corona, Ayocote Blanco, or Cassoulet beans, drained

3 small rosemary sprigs, stem removed and snipped into pieces

Note: Ingredients may have been altered from the original.

Directions at ranchogordo.com

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