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Beans Marbella

We’re loving this vegetarian twist on the iconic Chicken Marbella from our friends at California Prunes. Inspired by a standout recipe featured in The New York Times, this Beans Marbella recipe celebrates the Golden State's bounty like no other. The sweetness of California Prunes and the tang of briny green olives are coupled with marinated bell peppers and creamy white beans. This delicious recipe is a fresh, veggie-forward approach, showcasing the best produce and ingredients California has to offer. Perfect for a cozy dinner or a gathering, it brings a whole lot of flavor to the table. Be sure to check out the original Silver Palate’s Chicken Marbella recipe. But if beans are your thing, this spicy cauliflower and bean recipe from Hetty Lui McKinnon will hit the spot.

Photo courtesy of California Prunes

In partnership with California Prunes


Yield: 10 servings

1 pound dried white beans (like Rancho Gordo Marcella, cannellini, or great Northerns)
Kosher salt and black pepper
1 teaspoon dried oregano
2 to 3 bay leaves
½ cup divided, plus 4 tablespoons, divided, California extra-virgin olive oil
1 orange or red bell pepper
1 large shallot diced
1 tablespoon red wine vinegar
2 tablespoons chopped capers
2 tablespoons roughly chopped fresh parsley
4 cloves garlic chopped
1 cup dry California red wine
½ cup halved California green olives
½ cup roughly chopped California prunes
Sourdough or country loaf, for serving


Rinse and drain the beans. Cover them with water in a large pot or Dutch oven, season heavily with salt, then stir in the oregano, bay leaves, and ¼ cup of the olive oil. Bring the pot to a boil, then lower the heat and simmer until very tender, 1½ to 2 hours.

While the beans cook, prep the marinated vegetables. In a small bowl, combine the sliced bell pepper, shallot, capers, chopped parsley, and red wine vinegar. Season with salt and pepper, then drizzle in 2 tablespoons of the olive oil. Set aside.

Once the beans are tender, heat another 2 tablespoons of olive oil in a separate pot or Dutch oven over medium heat. Sauté the garlic in the oil until fragrant and starting to color, then stir in the red wine. Simmer 5 to 10 minutes, until the wine has reduced by half. Use a slotted spoon to transfer the beans to the pot with the reduced wine, then add in two cups of the bean broth. Next, stir in the olives, prunes, and the remaining ¼ cup of olive oil. Bring to a simmer and cook, uncovered, until the flavors blend together and the sauce starts to thicken.

Season the beans again with salt and black pepper, as needed. Serve in bowls with a garnish of the marinated peppers, a drizzle of olive oil, and a slice of hearty sourdough or country bread!

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