Lemon Garlic Snack Beans! (5-step recipe ⬇️) Spoon them onto crunchy crostini or scoop them up with whole grain chips.

The beans are creamy, intensely garlicky, citrusy, and fresh, with a nice, peppery heat. Each protein packed bite feels indulgent and light at the same time. Serve them cool or room temp — they make a fab appetizer or snack.

Here’s the recipe:

1. Using a vegetable peeler, cut off large strips of zest from a lemon, being careful not to get the white pith.

2. In a small pot, combine the lemon peels, ¼ cup extra virgin olive oil, 4 fresh bay leaves, and 2 thinly sliced garlic cloves. Heat over low heat until simmering, 10 minutes. Let cool for 10 minutes. Strain through a fine mesh strainer, reserving the oil. Discard the solids.

3. In a large bowl, combine 1 (12-oz) can drained and rinsed cannellini beans, 1 Tbsp chopped fresh mint leaves, 1 Tbsp minced chives, 1 minced garlic clove, the zest and juice of one lemon, and the infused oil. Mix until well combined.

4. Cover and refrigerate the beans. Marinate for one hour and up to overnight.

5. Bring the snack beans to room temperature before serving, about 15 minutes. Garnish with red chili flakes and serve with toothpicks. Leftover snack beans will keep in the refrigerator in an airtight container for up to 3 days.