Roasted Red Peppers With Beans and Greens
Updated October 11, 2023
Linda Xiao for The New York Times. Food Stylist: Hadas Smirnoff.
- Total Time
- 1 hour 10 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
4 bell peppers (preferably red)
¼ cup extra-virgin olive oil, plus more for serving
Salt
3 cups cooked beans (from two 15-ounce cans), rinsed
3 to 4 cups stemmed, chopped dark leafy greens, such as kale, collard greens, escarole or spinach
1 garlic clove, finely grated
Big pinch of red-pepper flakes
Herbs, spices, nuts, cheese or other optional flavor-boosting ingredients (see Tip)
1 tablespoon any vinegar or lemon or lime juice, plus more for serving
Nutritional analysis per serving (4 servings)
102 grams carbs; 672 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 27 grams fiber; 721 milligrams sodium; 38 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. On a sheet pan or a large cast-iron skillet, toss the bell peppers with 2 tablespoons oil and season with salt. Roast on their sides, flipping halfway through, until browned and starting to wrinkle, 40 to 45 minutes.
- Step 2
When the peppers are ready, transfer them to a plate. To the pan, add the beans, greens, garlic, red-pepper flakes, a pinch of salt, the remaining 2 tablespoons olive oil plus any additional optional ingredients (if using); stir to coat. Add the peppers back on top, then roast until the beans are warmed and the greens are wilted, 5 to 10 minutes.
- Step 3
Pour the vinegar over the bean mixture. Eat the peppers and beans with more oil and vinegar to taste.
Add dried herbs or fresh sprigs of rosemary, thyme, sage or oregano. Add about 1 teaspoon of your favorite ground or whole spices. Add a handful of capers, olives, chopped preserved lemon, pickled peppers or anchovies. Add smokiness with harissa, smoked paprika or chipotle chile in adobo. You could also add crunch with chopped nuts, or creaminess with crumbled feta, sliced goat cheese or chopped mozzarella.
Private Notes
Comments
This is a recipe with promise but it has problems. When you cut the pepper on your plate you’ll have seeds in your beans. Saying to add things for flavor is OK for an experienced cook but not for a beginner. I’m going to make this with lots of garlic, olive oil, thyme or basil and beans I cook myself, strips of red peppers and arugula stirred in at the end.
Mary, there is nutrition in the seeds, just as there is in many fruits and vegetable peelings we have been taught to peel. Just food for thought to pass along. “They discovered the seeds were rich in several minerals including calcium, magnesium, zinc and iron, which are beneficial in supporting bone/tissue and enzymatic processes.”
Delicious! After the peppers were cooked, I pulled off the tops, scooped out the seeds. Drained the liquid in the peppers and saved to add it in at the end with the vinegar. I then proceeded with the recipe as written, placing the whole peppers back on the beans before heating. It looks and tastes great.
Very yummy! I used kale and cut it into narrow slivers. Spiced with smoked paprika and served with tzatziki which was terrific! Will make this again.
Such a great meal I really appreciate the suggestions for variations. The second night of the reheated dish, just the two us, was even more delicious. My query is how best to roast the peppers without spraying every inch of my oven with hot oil. Perhaps I’m using the wrong technique. Very likely so !
This was delicious, we like recipes like this to break up the habit of eating meat. I followed the directions somewhat. I cooked a red onion quartered (thanks to a suggestion here) with the peppers and once the peppers were cooked, I cut them open (after cooling a bit) and scooped out most of the seeds with the stem, then I cut them up with the cooked onions and mixed them in with the beans for the 2nd bake. To the beans and greens (kale and spinach) I added 1 tsp of cumin, 1tsp of salt, 1 tsp of coriander, 1 tbsp of capers, the juice of 1 1/2 limes, 2 tablespoons of olive oil, 1/2 a tsp of chipotle chili powder, 1 teaspoon of oregano, a large pinch of red pepper flakes, and about 5 cloves of garlic through the garlic press. I also cooked some barley so that this veggie/ bean goodness would have something to soak up. This did take about 40 min initially and then another 10 in the oven. I served it with feta or Parmesan cheese and Kalamata olives. We would totally make it again. Good for leftovers or lunch tomorrow!