Weight & Wellness
575

White Beans with Peppers and Cilantro

 

 

This dish can be made with any color bean, but, as you can see from the photo, it looks particularly pretty with white beans.  This is a very tasty and nutritious side dish.  It is an attractive and healthy appetizer, as well.  Try it with some cheese melted on top and some organic purple corn chips as dippers.

If your beans are a little dry, or if you use canned beans, you may need to add a little water, stock, or, for even more flavor and nutrition, try adding some tomato-based vegetable juice (I use Trader Joe's Garden Patch).

(I had some leftover Silky Green Beans, so I tossed them in as well.)

 

2 C. cooked basic beans (see recipe) or 2 cans organic white beans, rinsed and drained

extra virgin olive oil and butter (I use Kerrygold)

1/2  red or orange bell pepper - diced

1/2  white or yellow onion - diced

about 1/4 bunch cilantro - stems and leaves separated, both chopped

7 -8 grape tomatoes - halved lengthwise and thick sliced

Freshly ground black pepper to taste

(hot red pepper flakes)

 

Heat a 3 quart soup pan or a deep frying pan large enough to hold beans.

Add a pat of butter and a healthy splash of extra virgin olive oil.

When butter melts, add the peppers, onions, cilantro stems and hot pepper flakes to taste, if using.  Cook, stirring occasionally over medium heat until peppers and onions are soft and browned in spots.

Add the tomatoes, let soften about five minutes, then stir in the beans and cilantro leaves.  Heat through.  Add freshly ground black pepper to serve.