Giant Baked Beans With Roasted Red Peppers And Pastourma Recipes

GIANT BAKED BEANS WITH ROASTED RED PEPPERS AND PASTOURMA

Giant Baked Beans with Roasted Red Peppers and Pastourma image

Provided by Diane Kochilas

Yield Makes 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/2 bag (1/4 pound) Greek giant beans or butter beans
1/2 cup water
3 tablespoons plus 1/2 cup extra virgin Greek olive oil
1 large red onion, finely chopped
1 large garlic clove, finely chopped
4 large roasted red bell peppers, preserved in olive oil
Salt and freshly ground black pepper to taste
2 bay leaves
4 to 6 slices pastourma to taste
2 to 3 tablespoons balsamic vinegar to taste

Steps:

1. Soak the beans according to package directions or in ample water for 6 to 8 hours. Remove from soaking liquid, and place in a pot with ample fresh water (enough to come about 3 inches above the beans). Bring to a boil over high heat, then reduce the flame to low and simmer the beans for approximately 1 hour, or until al dente. About 15 minutes before removing the beans from the heat, season with salt. Drain and reserve the boiling liquid.
2. As the beans simmer, heat the 3 tablespoons olive oil in large skillet over medium heat, and sauté the onion and garlic until translucent, about 5 minutes. Remove the peppers from their oil and finely chop. Add them to the onions and garlic, and stir over medium heat for about 3 minutes to meld the flavors a little. Remove.
3. Preheat the oven to 350°F. Place the beans and onion-pepper mixture in an ovenproof glass or ceramic baking dish. Add about 2/3 cup of the reserved bean cooking liquid, as well as 2 tablespoons olive oil and a little of the oil that the peppers were preserved in. There should be a fair amount of liquid in the dish. Season with the salt, pepper, and bay leaves. Cover the dish and bake for about 1 hour, or until the beans are very tender and their centers creamy.
4. In the meanwhile, prepare the pastourma: Cut away the tsimeni, or sticky spice rub, and cut the pastourma across the width of each slice into thin 1/3-inch-wide strips. Twenty minutes before the beans are done, toss in the pastourma. Five minutes before the beans come out of the oven, pour in the vinegar. Season to taste with additional salt. Remove from the oven, pour in the remaining olive oil, and serve. You can let the beans cool to room temperature as well. They also taste great the following day.

GIANT BEANS BAKED WITH ROASTED RED PEPPERS AND PASTOURMA

Giant Beans Baked with Roasted Red Peppers and Pastourma image

_Editor's note: The recipe and introductory text below are excerpted from Diane Kochilas's book [](http://www.amazon.com/Meze-Small-Plates-Savor-Mediterranean/dp/0688175112/ref=sr_1_1?ie=UTF8&s=books&qid=1236793044&sr=8-1)_[Meze: Small Plates to Savor and Share from the Mediterranean Table.](http://www.amazon.com/Meze-Small-Plates-Savor-Mediterranean/dp/0688175112/ref=sr_1_1?ie=UTF8&s=books&qid=1236793044&sr=8-1) _Kochilas also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page._ _To read more about Kochilas and Greek cuisine, [click here.](http://eat.epicurious.com/eat/going_global/?/eat/going_global/greek/intro.html)_ Giant beans in some form or another are never absent from Greek meze menus. The key to making this dish taste as good as possible is to use high-quality roasted sweet peppers preserved in extra virgin olive oil. I usually make my own oil, and have them on hand. All you need to do is roast the peppers whole under the broiler, let them cool, peel them, and store them in a container in the fridge covered with good olive oil. You can pour a few tablespoons of the pepper-infused oil into the baking dish for added flavor. As for the beans themselves, the trick is to get the texture right. Giant beans need first to be soaked, then boiled, and finally baked. Once done, they should be soft, almost buttery, without being baked to the point that they fall apart.

Provided by Diane Kochilas

Yield Makes 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/2 bag (1/4 pound) Greek giant beans or butter beans
1/2 cup water
3 tablespoons plus 1/2 cup extra virgin Greek olive oil
1 large red onion, finely chopped
1 large garlic clove, finely chopped
4 large roasted red bell peppers, preserved in olive oil
Salt and freshly ground black pepper to taste
2 bay leaves
4 to 6 slices pastourma to taste
2 to 3 tablespoons balsamic vinegar to taste

Steps:

1. Soak the beans according to package directions or in ample water for 6 to 8 hours. Remove from soaking liquid, and place in a pot with ample fresh water (enough to come about 3 inches above the beans). Bring to a boil over high heat, then reduce the flame to low and simmer the beans for approximately 1 hour, or until al dente. About 15 minutes before removing the beans from the heat, season with salt. Drain and reserve the boiling liquid.
2. As the beans simmer, heat the 3 tablespoons olive oil in large skillet over medium heat, and sauté the onion and garlic until translucent, about 5 minutes. Remove the peppers from their oil and finely chop. Add them to the onions and garlic, and stir over medium heat for about 3 minutes to meld the flavors a little. Remove.
3. Preheat the oven to 350°F. Place the beans and onion-pepper mixture in an ovenproof glass or ceramic baking dish. Add about 2/3 cup of the reserved bean cooking liquid, as well as 2 tablespoons olive oil and a little of the oil that the peppers were preserved in. There should be a fair amount of liquid in the dish. Season with the salt, pepper, and bay leaves. Cover the dish and bake for about 1 hour, or until the beans are very tender and their centers creamy.
4. In the meanwhile, prepare the pastourma: Cut away the tsimeni, or sticky spice rub, and cut the pastourma across the width of each slice into thin 1/3-inch-wide strips. Twenty minutes before the beans are done, toss in the pastourma. Five minutes before the beans come out of the oven, pour in the vinegar. Season to taste with additional salt. Remove from the oven, pour in the remaining olive oil, and serve. You can let the beans cool to room temperature as well. They also taste great the following day.

BAKED BEANS AND PEPPERS

Baked Beans and Peppers image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

Nonstick cooking spray, for the baking dish
12 slices bacon
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
Four 28-ounce cans pork and beans
1 cup barbecue sauce
3/4 cup brown sugar
1/3 cup white vinegar
1/4 cup sliced jarred jalapenos
1/4 cup Dijon mustard
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray and set aside.
Place a large cast-iron skillet over medium heat until hot, then add the bacon and fry until almost crisp, 10 to 12 minutes. Remove to a paper towel-lined plate and set aside.
Add the onion and peppers to the same skillet to cook in the bacon grease until tender, about 5 minutes. Add the pork and beans, barbecue sauce, brown sugar, vinegar, jalepenos, mustard, salt and pepper, then stir to combine. Bring to a simmer, then transfer to the prepared baking dish. Cut the bacon into large pieces and place on top of the beans. Transfer to the oven to cook until bubbly and syrupy, about 2 hours.

ROASTED RED PEPPERS

Roasted Red Peppers image

Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.

Provided by Ina Garten

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 2

Ingredients

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil

Steps:

Preheat the oven to 500 degrees.
Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

BLACK BEAN & ROASTED RED PEPPER VEGGIE BURGERS RECIPE BY TASTY

Black Bean & Roasted Red Pepper Veggie Burgers Recipe by Tasty image

Here's what you need: black beans, jarred roasted red pepper, garlic, cayenne pepper, cumin, salt, cornmeal

Provided by Melissa Boyajian

Categories Dinner

Yield 5 servings

Number Of Ingredients 7

Ingredients

15 oz black beans, 1 can, drained and rinsed
½ cup jarred roasted red pepper, finely chopped
1 clove garlic, minced
¼ teaspoon cayenne pepper
½ teaspoon cumin
½ teaspoon salt
¼ cup cornmeal

Steps:

Preheat oven to 375˚F (190˚C).
In a large bowl, microwave black beans for 1 minute, or until softened.
Add roasted red peppers, garlic, cayenne, cumin, and salt. Mash until black beans are finely mashed.
Add cornmeal and mix until thoroughly combined.
Using a ½ cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment paper-lined sheet pan.
Bake for 30 minutes, or until firm and browned, flipping over halfway through.
Serve burgers with your favorite fixins.
Enjoy!

Nutrition Facts : Calories 108 calories, Carbohydrate 19 grams, Fat 3 grams, Fiber 6 grams, Protein 5 grams, Sugar 1 gram

ROASTED RED PEPPER GREEN BEANS

Roasted Red Pepper Green Beans image

This recipe showcases a creamy sauce with shallot-and-chive cheese. The toasted pine nuts add crunch. Just a few ingredients-so easy! -Becky Ellis, Roanoke, Virginia

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 6

Ingredients

2 pounds fresh green beans, trimmed
1 tablespoon butter
1/2 cup pine nuts
Dash salt
1 package (5.2 ounces) shallot-chive spreadable cheese
1 jar (8 ounces) roasted sweet red peppers, drained and chopped

Steps:

In a pot of boiling water, cook green beans until tender, 6-8 minutes., Meanwhile, in a large skillet, melt butter over medium heat. Add pine nuts; cook and stir until lightly browned, 3-4 minutes. Remove from heat; sprinkle with salt., Drain beans; return to pot. Place cheese over warm beans to soften; toss to coat. Add red peppers; toss to combine. Sprinkle with pine nuts. Serve immediately.

Nutrition Facts : Calories 152 calories, Fat 12g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 341mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

ROASTED RED BELL PEPPERS

Roasted Red Bell Peppers image

Make and share this Roasted Red Bell Peppers recipe from Food.com.

Provided by riffraff

Categories Peppers

Time 20m

Yield 8 serving(s)

Number Of Ingredients 2

Ingredients

4 red bell peppers
olive oil flavored cooking spray

Steps:

Heat oven to 450F degrees.
Wash peppers and cut in half.
Remove seeds and stems.
Place upside down (skin side up) on a cookie sheet coated with olive oil spray.
Bake for 10-15 minutes or so, until skin of pepper is seriously black.
Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don't let me catch you doing that.
Let cool so you can touch them.
Skin will peel off easily.
Cut halves into strips, or however you need them to be cut.
Now you know how to roast a red pepper!
Good for: Chicken, cheese sauces, tomato sauces, topped on foccacia bread, or a million other things!
You can also roast a pepper by placing it directly on the burner of a gas stove (NOT ELECTRIC!) turning with tongs every few minutes till skin is black. Continue with paper bag step.

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