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Beans in Roasted Red Pepper Sauce

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Ingredients

Adjust Servings:
500 g of Cooked beans Weight without liquids
500 g of Paprika red or 300 grams of canned bell peppers
1 Onion
1 tsp. of Paprika powder sweet
1/2 tsp. of Chilli powder hot Optionally
1 clove of Garlic
1 tbsp. of Parsley dried Or any other herbs to your preference
3 tbsp. of Extra Virgin olive oil
to taste Salt
to taste Grounded black pepper

Beans in Roasted Red Pepper Sauce

  • 25 min
  • Serves 4
  • Easy

Ingredients

Directions

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There are two versions of this recipe. The first one is a super quick recipe made with canned beans and canned roasted  red peppers (not pickled!) that takes no more than 20 minutes to make the dish. The second one is made of dried beans that need to be boiled and fresh sweet  red peppers that need to be roasted. But even this option can be just as quick if you boil the beans in advance in large quantities and store them in the freezer (defrost them before cooking). You can also roast or grill the peppers for several meals at once.

One way or another – this is a super delicious version of beans in a sauce, perfect for pairing with egg dishes for breakfast or serving as an appetizer.

Bon Appétit!

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Steps

1
Done

BOILING THE BEANS

If you decide to make this dish from dried beans, it's a good idea to boil a large amount at once and freeze some of them so you will save time for future dishes. To boil, first, soak the dried beans for about 12 to 24 hours in plenty of water. Cooking time will depend on the type of beans and how long they have been stored. You can also boil the beans in a pressure cooker for 30 minutes.

2
Done

ROASTING THE RED PEPPERS

You can use canned roasted/grilled peppers for this dish, but make sure they're not pickled. There shouldn't be any vinegar in the ingredients. You can also roast the peppers in the oven (or on the grill). To do this, wash whole peppers, dry them off and roast them in an oven preheated to 200 degrees Celsius for about 15 minutes on each side (turn it over). Once done, remove them from the oven and put them in a pot or bowl. Cover them tightly with a lid and let them cool down. Then, skin the peppers and remove the tail and seeds.

3
Done

MAKING THE SAUCE

Dice the onions into small cubes and finely chop the garlic. Heat olive oil in a high-sided pan, add the onions and sauté them over medium heat until soft, which should take around 10 minutes. Next, add the garlic and cook them together for another minute. Take the pan off the heat, add the ground paprika and chili and give it a good stir.

4
Done

While the onions are cooking, use a food processor to grind the roasted red peppers into a smooth puree. Once the onions are cooked, add the puree to the pan along with cooked beans and dried parsley. If the sauce appears too thick, add a bit of water. Season with salt and black pepper to taste, then let it simmer over medium heat for 10 to 15 minutes to let the flavors blend. Your sauce is now ready to enjoy!
Bon Appétit!

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