Lunch: White Beans and Peppers
Recipe by MOTTSBELA Any sweet pepper will work in this side dish, but I love the delicate spiciness of the long, pointy gypsy pepper. I use organic beans, and serve alongside a veggie burger.
Ingredients
1 teaspoon olive oil
1/4 large onion, chopped
1 yellow gypsy (bull horn) sweet pepper, chopped
1 (15 ounce) can great Northern beans, drained
1 pinch dried oregano
ground cayenne pepper to taste
salt to taste
ground black pepper to taste
Instructions
Heat the oil in a skillet over medium heat. Stir in onion and sweet pepper, and cook until tender. Mix in beans. Season with oregano, cayenne pepper, salt, and black pepper. Continue cooking, stirring occasionally, until beans are heated through.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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