Dice the red peppers into 1/2-inch pieces and finely mince the shallot and garlic cloves. Finely chop the fresh herbs (parsley and basil) and set aside. Zest the lemon, then cut it in half and juice both halves—you'll want about 3-4 tablespoons of fresh lemon juice for proper acidity and flavor. Having all components prepped and ready ensures smooth assembly and prevents any raw garlic or herb flavors from becoming overly sharp during marinating.

Open the cans of white beans and drain them thoroughly in a colander. Rinse the beans under cool running water to remove excess sodium and any cloudiness from the canning liquid. I like to drain them well and even give them a gentle shake to remove excess water—this helps the marinade penetrate better and prevents the dish from becoming watery.

In a large bowl, whisk together the olive oil, lemon juice, salt, red pepper flakes, dried oregano, and freshly ground black pepper until emulsified. Add the drained beans from Step 2, the prepped peppers, shallot, and garlic from Step 1, along with the fresh herbs. Stir everything together gently but thoroughly, ensuring the beans are evenly coated with the vinaigrette. The olive oil and acid create a flavorful marinade that will continue to develop as the ingredients sit together.

Cover the bowl and refrigerate for at least 2 hours, though overnight is ideal for deeper flavor development. The cold temperature allows the beans to absorb the marinade while the herbs and garlic flavors mellow and integrate. The longer marinating time also helps the oregano and other seasonings fully bloom.

Remove the marinated beans from the refrigerator and give them a good stir to redistribute the oil and seasonings, which may have settled. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Serve at room temperature or chilled, depending on your preference—I find it tastes best when allowed to sit out for 15 minutes before serving to let the flavors warm and open up slightly.