Recipe from Martha Stewart Everyday Food
Husband-Tested in Alice’s Kitchen
Serves 4
This recipe is actually a part a flank steak recipe.
I do love flank steak on occasion, especially the local beef I buy at Lost
River Market & Deli! However, when I
make flank steak, I love it straight from the grill. But when I tried this recipe, we thought the
bean, onion and pepper mixture was delicious on its own! So, now when I want a quick, healthy side
dish, I use my broiler. The beans and peppers are loaded with fiber. The little
touch of red wine vinegar imparts a nice tang. Use this recipe also to complement just about
any beef, chicken, or fish dish.
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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