Warm Roasted Peppers With Cannellini Beans And Anchovies Recipe

Name: Warm Roasted Peppers With Cannellini Beans And Anchovies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 canned anchovies packed in olive oil, drained (oil reserved), divided; 1 clove garlic, minced; 1 tablespoon of reserved oil from anchovies; 2 tablespoons extra-virgin olive oil; 1 tablespoon red-wine vinegar; Pinch red pepper flakes; 4 canned, roasted red bell peppers, quartered length-wise; 1 can (15 1/2 ounces) cannellini beans, drained and rinsed; 1/4 cup chopped, flat-leaf Italian parsley, divided; Juice of 1/2 lemon; Crusty bread (optional)

Servings: persons

6 canned anchovies packed in olive oil, drained (oil reserved), divided
1 clove garlic, minced
1 tablespoon of reserved oil from anchovies
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
Pinch red pepper flakes
4 canned, roasted red bell peppers, quartered length-wise
1 can (15 1/2 ounces) cannellini beans, drained and rinsed
1/4 cup chopped, flat-leaf Italian parsley, divided
Juice of 1/2 lemon
Crusty bread (optional)

1
Preheat a broiler.
2
Chop four anchovies finely and mix with garlic, 1 tablespoon reserved anchovy oil, olive oil, vinegar and pepper flakes in a small saucepan. Brush a small amount of this mixture on the peppers and place in a single layer on a broiler tray, oiled side up. Broil until heated through, about 3 minutes.
3
Meanwhile mix the beans with the remaining anchovy dressing in the saucepan, and heat until warmed through, about 3 minutes over medium heat, stirring often. Toss in half the parsley.
4
Mound beans on a serving platter. Arrange the peppers attractively on the bed of beans. Drizzle the lemon juice over top. Slice the remaining anchovies in paper-thin strips and scatter over the peppers along with the remaining parsley. Serve immediately with slices of crusty bread, if desired.
5
Nutritional Information Per Serving: Calories 110; Total fat 6g; Saturated fat 1g; Cholesterol 5mg; Sodium 230mg; Carbohydrate 10g; Fiber 3g; Protein 3g; Vitamin A 20%DV*; Vitamin C 50%DV; Calcium 2%DV; Iron 8%DV
6
*Daily Value

1591

kcal

Calories

162

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 canned anchovies packed in olive oil, drained (oil reserved), divided, 1 clove garlic, minced, 1 tablespoon of reserved oil from anchovies, 2 tablespoons extra-virgin olive oil, and more.

Yes, Warm Roasted Peppers With Cannellini Beans And Anchovies falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Warm Roasted Peppers With Cannellini Beans And Anchovies

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