CANNELLINI BEAN SALAD WITH ROASTED PEPPERS
"I've had this recipe quite a long time, although I have changed it somewhat from the original," comments Alden Thornton from Warrenton, Oregon. "It's always been popular, particularly when served at picnics and potlucks." Tip: If you are crunched for time, instead of roasting the pepper yourself, use roasted red peppers sold in jar, often near the pickles and condiments.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Cut red pepper in half; remove seeds. Broil pepper cut side down 4 in. from the heat until skin is blistered and charred, about 8 minutes. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Cut pepper into strips; place in a large bowl. Add the beans, onion and basil. In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat.
Nutrition Facts : Calories 190 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 472mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
EASY ROASTED PEPPERS
This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.
Provided by FISHLOVE
Categories Side Dish Vegetables
Yield 4
Number Of Ingredients 1
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.
Nutrition Facts : Calories 55.3 calories, Carbohydrate 10.8 g, Fat 0.5 g, Fiber 3.6 g, Protein 1.8 g, Sodium 7.1 mg, Sugar 7.2 g
ROASTED PEPPERS WITH TOMATOES & ANCHOVIES
This vibrant dish has all the flavours of the Mediterranean for holiday dining at home
Provided by Jane Hornby
Categories Side dish
Time 1h20m
Number Of Ingredients 6
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the peppers into a large baking dish, toss with a little of the oil from the anchovy can, then turn cut-side up. Roast for 40 mins, until soft but not collapsed.
- Slice 8 of the anchovies along their length. Put 2 halves of tomato, several garlic slices, a few little rosemary sprigs and two pieces of anchovy into the hollow of each pepper. Drizzle over the olive oil, then roast again for 30 mins until the tomatoes are soft and the peppers are filled with pools of tasty juice. Leave to cool and serve warm or at room temperature.
Nutrition Facts : Calories 162 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1.44 milligram of sodium
WARM ROASTED PEPPERS WITH CANNELLINI BEANS AND ANCHOVIES
Steps:
- Preheat a broiler. Chop four anchovies finely and mix with garlic, 1 tablespoon reserved anchovy oil, olive oil, vinegar and pepper flakes in a small saucepan. Brush a small amount of this mixture on the peppers and place in a single layer on a broiler tray, oiled side up. Broil until heated through, about 3 minutes. Meanwhile mix the beans with the remaining anchovy dressing in the saucepan, and heat until warmed through, about 3 minutes over medium heat, stirring often. Toss in half the parsley. Mound beans on a serving platter. Arrange the peppers attractively on the bed of beans. Drizzle the lemon juice over top. Slice the remaining anchovies in paper-thin strips and scatter over the peppers along with the remaining parsley. Serve immediately with slices of crusty bread, if desired. Servings: 8 Nutritional Information Per Serving: Calories 110; Total fat 6g; Saturated fat 1g; Cholesterol 5mg; Sodium 230mg; Carbohydrate 10g; Fiber 3g; Protein 3g; Vitamin A 20%DV*; Vitamin C 50%DV; Calcium 2%DV; Iron 8%DV *Daily Value
More about "warm roasted peppers with cannellini beans and anchovies recipes"
GARLICKY ROASTED PEPPERS AND CANNELLINI BEANS | YOUR …
From yourhomestyle.uk
SLOW-ROASTED PEPPERS WITH CHILLI, GARLIC AND BEANS …
From lovefood.com
EASY ROASTED BELL PEPPER AND WHITE BEAN SALAD
From lavenderandmacarons.com
HOW TO ROAST PEPPERS - CULINARY HILL
From culinaryhill.com
ROASTED PEPPERS RECIPE (2 WAYS) L THE MEDITERRANEAN …
From themediterraneandish.com
LINGUINI, ARTICHOKE, SPINACH, ANCHOVIES, FRANI’S ROASTED …
From spicedpeachblog.com
EPIC ROASTED BELL PEPPERS – A COUPLE COOKS
From acouplecooks.com
ROASTED CRISPY CANNELLINI BEANS - TOSHI'S TABLE
From toshistable.com
20+ CANNELLINI BEAN RECIPES (NORTHERN WHITE BEANS) - PLATINGS
From platingsandpairings.com
HOW TO ROAST PEPPERS | BBC GOOD FOOD
From bbcgoodfood.com
CANNELLINI BEAN SALAD WITH ROASTED PEPPERS - TASTE OF HOME
From stage.tasteofhome.com
ROASTED BELL PEPPER AND CANNELLINI BEAN DIP - GOOD EATINGS
From goodeatings.com
EASY 10-MINUTE ROASTED PEPPER CANNELLINI BRUSCHETTA - MOSTLY …
From mostlybakes.com
WARM ROASTED PEPPERS WITH CANNELLINI BEANS AND ANCHOVIES
From bakespace.com
WARM ROASTED PEPPERS WITH CANNELLINI BEANS AND ANC - RECIPE
From cooks.com
You'll also love