My Roasted Red Pepper & White Bean Salad is a colorful and scrumptious side dish that is full of Italian flavors. Tender roasted red peppers tossed with a warm white bean salad that has been flavored with garlic, fresh thyme, olive oil, anchovy paste and a pinch of crushed red pepper flakes. All sprinkled with grated Parmesan cheese and peppery arugula, this dish is mouth wateringly appealing.
Roasting the red peppers over an open flame
(To view this recipe, click on the blue title of the blog post above*)
Roasted Red Pepper & White Bean Salad
Ingredients:
- 2 red peppers, rinsed and dried off
- 1 Tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 1 Tablespoon fresh thyme leaves, chopped
- 1 teaspoon anchovy paste
- Pinch of crushed red pepper flakes
- 1 (14.5 oz.) can cannellini beans, drained and rinsed
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup Parmesan cheese, grated
- Arugula, rinsed and dried off
Directions:
- Roast the red peppers over an open flame, turning until the skin is completely black. (Alternatively, you can broil the peppers in the oven to achieve the same effect.) Place the roasted red peppers in a bowl, cover with plastic wrap, and allow the peppers to steam for 30 minutes. Cut each pepper into fourths and with your chef’s knife, scrape the charred skin from each wedge. Remove any white ribs from each wedge as well.
- Place the oil, garlic, thyme, pepper flakes and anchovy paste in a sauté pan. Heat over medium heat, stirring, until the anchovy paste dissolves into the oil. Add in the drained beans and cook, tossing often, for 5 minutes or until warmed through. Season with salt and pepper.
- Remove from the heat and stir in the Parmesan cheese and arugula. Place the roasted red pepper wedges on your serving platter and cover with the bean/arugula mixture. Serve warm.
Tagged: anchovy paste, Arugula, cannelini beans, Italian, Parmesan cheese, red pepper, roasted red pepper, thyme, white beans
Looks very good! And, as someone without a gas range, thanks for mentioning that the oven would work too…
Thanks Leanne! It was a tasty dish and colorful, too which I like. :> Yes, I would recommend cutting the pepper into 4 pieces around the core, drizzling with olive oil and salt/pepper, then broiling until the skins are blackened. (Be careful not to close to the broiler so that the peppers are touching… wouldn’t want your kitchen to smell of smoke! eek!)