You can eat this bean dish cold, as a salad, or hot with pasta, polenta or rice. Don’t forget to use your fresh basil in this recipe as well.
- 2 red bell peppers, halved and seeded
- 1 Tbsp. olive oil
- 3 cloves garlic, minced
- 2 cups cooked or canned white beans, drained
- ½ cup chopped fresh basil
- ½ tsp. sea salt
- 2 Tbsp. balsamic vinegar
Heat oven to 400°F. Arrange the peppers on a baking sheet and roast them for about 30 minutes or until they are very soft and their skins are charred. Remove from the oven and put the peppers in a paper bag for about 10 minutes to make their skins easier to remove. As soon as they are cool enough to handle, peel off their skins using your fingers and slice the peppers into thin strips. Heat the oil in a medium saucepan; add the garlic and cook on medium low heat for about 1 minute. Add the beans, roasted peppers, basil and salt. Cook for 5 to 10 minutes until the beans are heated through. Remove from the heat and stir in the balsamic vinegar. Serves 4.