Step 1

In a large bowl, stir together the gigante beans, olive oil, lemon juice, parsley, sun-dried tomatoes, garlic, lemon zest, salt, red pepper flakes, and several grinds of pepper. Add more olive oil as needed to coat the beans well.

Step 2

Cover and refrigerate for at least 2 hours and preferably overnight. Season to taste and serve.

Step 3

Store in an airtight container in the refrigerator for up to 5 days.