A Red Pepper Vegetarian Main with Something for Everyone
Hello Friends and Family,
Everyone seems to be looking for plant-based main courses these days; and here is one that is rich and complex and very easy to throw together. It can be served hot or at room temperature and heats up well in the microwave. This recipe calls for canned beans but homemade beans would be even better. I used whatever greens I had in my garden, including violet leaves. This satisfying recipe comes from Ali Slagle at The New York Times; I modify it to boost its Omega-3s by substituting canola oil for olive oil
Let me know what you think.
Be well, Susie
INGREDIENTS
- 4 bell peppers (preferably red)
- ¼ cup canola oil, plus extra virgin olive oil for serving. (I use a non-GMO expeller-pressed canola oil.)
- Salt
- 3 cups cooked beans (from two 15-ounce cans), rinsed
- 3 to 4 cups stemmed, chopped dark leafy greens, such as kale, collard greens, escarole or spinach
- 1 garlic clove, finely grated
- Big pinch of red-pepper flakes
- Herbs, spices, nuts, cheese or other optional flavor-boosting ingredients (see Tip)
- 1 tablespoon any vinegar or lemon or lime juice, plus more for serving
PREPARATION
-
Step 1
Heat the oven to 400 degrees. On a sheet pan or a large cast-iron skillet, toss the bell peppers with 2 tablespoons oil and season with salt. Roast on their sides, flipping halfway through, until browned and starting to wrinkle, 40 to 45 minutes.
-
Step 2
When the peppers are ready, transfer them to a plate. To the pan, add the beans, greens, garlic, red-pepper flakes, a pinch of salt, the remaining 2 tablespoons canola oil plus any additional optional ingredients (if using); stir to coat. Add the peppers back on top, then roast until the beans are warmed and the greens are wilted, 5 to 10 minutes.
-
Step 3
Pour the vinegar over the bean mixture. Eat the peppers and beans with more oil and vinegar to taste.
- Add dried herbs or fresh sprigs of rosemary, thyme, sage or oregano. Add about 1 teaspoon of your favorite ground or whole spices. Add a handful of capers, olives, chopped preserved lemon, pickled peppers or anchovies. Add smokiness with harissa, smoked paprika or chipotle chile in adobo. You could also add crunch with chopped nuts, or creaminess with crumbled feta, sliced goat cheese or chopped mozzarella.
Leave a comment
Comments will be approved before showing up.
