Braised Romano Beans and Peppers
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All the ingredients become meltingly tender as they cook together in the oven. This makes a superb side dish for grilled sausage or a big green salad and some crusty bread.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 218 |
| pro | 9 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 31 g |
| fibre | 7 g |
| chol | 0 mg |
| sodium | 220 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 18% |
| vit A | 18% |
| vit C | 233% |
| folate | 92% |
Suggested Recipes
-
3 each sweet red and yellow peppers
1/4 cup (50 mL) extra-virgin olive oil
2 onions, thinly sliced
3 cloves garlic, thinly sliced
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) each dried oregano and pepper
1/4 tsp (1 mL) hot pepper flakes
4 cups (1 L) cooked romano beans
2 cups (500 mL) bean cooking liquid or water
1 tsp (5 mL) white wine vinegar
1/4 cup (50 mL) sliced fresh basil or chopped parsley
Preparation:
On baking sheet, broil red and yellow peppers, turning often, until charred and blistered all over, 20 minutes. Let cool enough to handle. Peel, seed and quarter peppers; thinly slice crosswise. Transfer to small roasting pan.
Meanwhile, in skillet, heat oil over medium heat; cook onions, garlic, salt, oregano, pepper and hot pepper flakes, stirring occasionally, until softened, about 8 minutes. Add to peppers. Stir in beans and bean cooking liquid.
Cover and bake in 375°F (190°C) oven for 2 hours. Stir in vinegar; bake, uncovered, for 10 minutes. Stir in basil.
Meanwhile, in skillet, heat oil over medium heat; cook onions, garlic, salt, oregano, pepper and hot pepper flakes, stirring occasionally, until softened, about 8 minutes. Add to peppers. Stir in beans and bean cooking liquid.
Cover and bake in 375°F (190°C) oven for 2 hours. Stir in vinegar; bake, uncovered, for 10 minutes. Stir in basil.
Tags:
Side Dish; Beans and Legumes; Vegetables; Broil; Skillet; Bake;
Source
Canadian Living Magazine: March 2009
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