In a large mixing bowl, combine the white beans with freshly chopped herbs, diced roasted red peppers, minced garlic, and finely diced shallots. Drizzle in olive oil, fresh lemon juice, and zest, then stir until everything is combined.

Sprinkle in kosher salt and red pepper flakes, adjusting to your liking, and toss well to ensure even seasoning.

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours, ideally overnight.

Before serving, stir the marinated beans to redistribute ingredients. Spoon onto a serving dish, garnishing with extra herbs or olive oil if desired.

Store leftovers in a sealed container in the refrigerator for up to 4 days. Adjust seasoning before serving again.