Bell Pepper With Navy Beans Recipes

MEDITERRANEAN STEW WITH NAVY BEANS

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomato and bell pepper; cook until pepper has softened, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in sage, rosemary, pepper flakes, salt, and pepper. Reduce heat to low and cook for 5 minutes.
• Transfer vegetable mixture to a large pot with beans and bay leaf over medium heat. Add enough water to cover. Cook, stirring occasionally and adding more water, a little at a time, if it looks like the beans are getting dry, about 30 minutes.
• Sprinkle with chives and serve.

BELL PEPPER WITH NAVY BEANS

Steps:

• Cut pepper into bite-size pieces. Usually, I cut it into strips, and then cut each strip into 3 or 4 pieces, depending on the length.
• Spray frying pan with non-stick spray, and add pepper.
• Add beans, and turn on medium/medium-high heat.
• Let heat, then add seasoning. I just shake on the salt, pepper and garlic powder so that the pepper and beans have a light covering (don't want to over do it, though!). Add as much basil as desired-- I personally add up to 5 basil leaves.
• Mix ingredients together, lightly, making sure peppers get most of the heat.
• Add about 1/4 cup of water to the mixture, to prevent burning, and let cook for about 10-15 minutes, or until peppers are tender, adding another 1/4 cup of water about half-way through. Take off heat when any remaining water has completely evaporated-- the more you can cook it without water (without burning), the better.
• Put mixture in bowl, and enjoy.

CREAMY WHITE BEAN DIP WITH CHARRED PEPPERS

Steps:

• To make the bean dip: Combine the beans, lemon rind, garlic cloves, chiles and 1 teaspoon kosher salt in a 3- to 4-quart pot and add enough water to cover the beans by about 2 inches. Bring to a boil, lower to a simmer, cover and simmer for 1 1/2 to 2 hours, or until the beans are very tender. Discard the lemon rind and chile pepper and drain.
• Combine the beans, garlic and lemon juice in a food processor. Season with a couple pinches of kosher salt and black pepper. Puree until smooth, 2 to 3 minutes. While the motor is running, drizzle in the olive oil. Adjust the seasoning with kosher salt and black pepper, as needed. Reserve in the refrigerator.
• To serve, schmear some white bean dip on a plate. Pile on the Charred Baby Bell Peppers, squeeze on some of the charred lemon and drizzle with extra-virgin olive oil. Season with black pepper and garnish with a sprinkle of flakey salt.
• Heat a 12-inch cast-iron skillet over high heat until smoking. Add the olive oil and swirl it around to coat. When the oil is hot and shimmery, add the peppers and cook, tossing occasionally, for 3 to 4 minutes. Place the lemon cut-side down in the skillet and char simultaneously until deeply browned.

GARLIC CHICKEN AND PEPPERS WITH BEANS

Steps:

• Preheat oven to 375°F.
• Heat the oil in a deep 6-quart flameproof casserole over medium-high heat. Add the bell peppers, cover, and cook over low heat until tender, 5 minutes. While these are cooking, remove the skin from the chicken pieces (except for the wings, where it is just too hard).
• Push the peppers to the side and add the chicken. Cook over medium heat just to stiffen the flesh, 2 minutes on each side. Remove the breast pieces from the casserole and set them aside. Add the wine, broth, garlic, and sage and bring the liquid to a simmer. Add 1 teaspoon salt and pepper to taste. Cover, transfer the casserole to the oven, and bake for 30 minutes.
• Return the breast meat to the casserole, and add the white and red beans. Continue to bake, uncovered, until the chicken is cooked through, 15 minutes. While the chicken is cooking, coarsely chop the parsley.
• Serve the chicken in deep bowls, sprinkled with fresh parsley and swimming in all its lovely fragrant juices. Or, using a slotted spoon, transfer chicken and beans to a serving plate. Boil the juices down until only 2 cups remain, 3 to 4 minutes. Adjust the seasoning, stir in the parsley, and ladle the sauce over the chicken and beans.
• Time: 15 minutes preparation. 1 hour no-work baking time.