Preparation 1. Place the sliced shallots into a medium bowl. Add vinegar and the lemon juice and zest. Toss to combine and set aside to marinate until the shallots have softened and started to turn pink, about 5 minutes. 2. In a small pot or saucepan, combine olive oil, fresh herbs, red pepper flakes, kosher salt, freshly ground black pepper and drained and rinsed beans. Warm over a medium-low heat until the beans are warmed through, about 3-5 minutes. 3. Remove bean mixture from heat, transfer to the bowl with shallot mixture and toss to combine. 4. Serve with crusty bread or crackers. Store in an airtight container in the fridge for up to 3 weeks.