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.