Beans and roasted peppers

Have you ever tried to mix butter beans and roasted peppers? If not you are in for a treat! Peppers and bean is a classic combo (just think of chili), but I think the flavor combination is at its best when you mix white beans with roasted peppers. Besides looking great, this combination allows the subtle sweetness of the beans and peppers to shine and it has a hint of smokiness from the roasted peppers that makes the dish even better.

I particularly like to use butter beans, because their firm texture is a good contrast with the velvety texture of the roasted peppers. I then dress it up with some capers, anchovies and onion (or a tiny bit of garlic) to provide a punch of saltiness that complements the sweetness of the peppers and beans. Finish it off with a bit of good olive oil and you have a meal. Or you can use it as a side to something hearty like a good grilled steak.

If like me you always have some canned beans in the pantry and some roasted peppers in the freezer, these salad can be ready in less than 5 minutes. And it keeps pretty well so it makes an ideal candidate for lunch boxes or potlucks.

You can roast your peppers by following the recipe here and make some extra to freeze in ziplock bags. If you really don’t want to do it, I would recommend prepackaged frozen peppers over canned or pickled ones: the texture and the flavor are so different. Because of the need to preserve them in a liquid, pickled or canned peppers tend to be on the crunchier side and they tend to have some added sugar or acid which would change the flavor and the texture of this recipe.

Ingredients

  • 2-3 roasted peppers
  • 1 can butter beans
  • 3-5 anchovies
  • 2 tsp capers
  • 1/2 small onion

Directions

  1. Slice the pepper in 1/2 inches strips. If your roasted peppers are frozen, slice them while still frozen and rinse under cold water: they will thaw in an instant.
  2. Drain and rinse the beans and put in a bowl. Arrange the sliced peppers on top of the beans along the sides of the bowl.
  3. With a knife or a food processor chop the anchovies, capers and onion in a coarse mince. Arrange in the middle of the beans.
  4. Drizzle with oil and present. Mix when serving.

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