Monday, February 15, 2010

Beans, Onions and Peppers Side Dish

Recipe from Martha Stewart Everyday Food January/February 2005
Husband-Tested in Alice’s Kitchen
Serves 4

Here's a quick side dish to make that your family will love.  It combines the creaminess of beans, the crunch of the peppers, good flavor of the onions with a little tang of red wine vinegar to finish.  Serve this with steak, pork or chicken.  It even makes a delicious meatless lunch.
  
1 large red onion, halved and sliced 1/4 inch thick
2 red bell peppers, ribs and seeds removed, sliced 1/4 inch thick
1 can (20 ounces) cannellini beans, drained and rinsed
2 Tablespoons olive oil
1 Tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
Kosher salt and freshly ground pepper
1 Tablespoon red-wine vinegar

Preheat broiler for at least 10 minutes so it reaches the proper temperature (500 degrees to 550 degrees). (Check with your oven’s manual before broiling. I have to prop my oven door open while broiling.) If using a broiler proof rimmed baking sheet or sheet pan, set rack 4 inches from heat.

On a rimmed sheet pan, toss onion, peppers, and beans with 2 tablespoons oil, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper.
Spread the bean mixture evenly on the sheet pan. Broil, tossing bean mixture occasionally until vegetables are lightly charred, 12 to 16 minutes.
Transfer bean mixture to a serving bowl; toss with vinegar.

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