First off, prepare your beans by soaking them overnight and cooking them the next day. If you don’t have beans to cook, simply use tinned beans for this recipe. Drain the beans and set aside while you prepare the marinade.
For the marinade: Simply combine olive oil, lemon juice, lemon zest and red wine vinegar. Next add chopped garlic and chilli, curry powder and a pinch of cayenne pepper with fresh herbs.
Season generously with salt and pepper. Store in a glass jar for up to two weeks in the fridge.