White Beans with Sauteed Peppers

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White Beans with Sauteed Peppers

 

1 medium green bell pepper

1 medium red bell pepper

1/4 cup extra virgin olive oil

2 fresh rosemary sprigs

2 cloves garlic, chopped coarsely

2 15 oz. cans cannellini beans, drained

2 tbsps. balsamic vinegar

1 tsp. chopped fresh rosemary

1 tsp. kosher salt

1/2 tsp. fresh ground pepper

 

Cut both ends off the peppers and discard or save for

a future use. Trim the veins from the insides of the

peppers and discard along with the seeds. Make a

lengthwise cut in the peppers and lay flat. Cut into

1/4-inch strips lengthwise and then cut the strips

into 1-inch lengths.

Heat the olive oil in a large skillet over low heat.

Add the peppers, rosemary and garlic. Cook until the

peppers are tender, about 20 minutes. Remove from the

heat; discard the rosemary. Add the beans, vinegar and

chopped rosemary. Stir to mix well. Season with the

salt and pepper. Serves 4.

 

 

 

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