White Beans with Peppers and Rosemary
Look for sweet white runner beans in specialty markets. These are large beans, almost one inch in length. They have a sweet taste and wonderful, creamy texture when cooked. Because of their size, they require a longer cooking time than other dried beans, at least 1 hour, or more if they have been stored for a while. They are the right bean, though, totally compatible with the roasted peppers and fresh rosemary in this recipe. If you cannot find them, great Northern beans are a substitute.
Ingredients
- 1 cup dried white runner beans or great Northern beans picked over
- 3 cups water
- 2 garlic cloves
- ΒΌ cup extra-virgin olive oil
- 1 teaspoon dried hot pepper flakes
- 1 teaspoon salt
- 2 medium red bell peppers cut into strips and roasted
- 2 tablespoons chopped fresh rosemary
- Freshly ground black pepper to taste
Instructions
- Soak the beans in water to cover overnight. The next day, drain them.
- In a saucepan, combine the beans and water. Bring the water to a boil over high heat, skim off the foam on the surface, and reduce the heat to medium-low. Cover and cook until the beans are tender, about 1 hour. Drain the beans in a colander and let cool.
- Peel, trim, and mince the garlic.
- In a skillet over medium heat, heat the olive oil, add the garlic and pepper flakes, and cook, stirring, just until the garlic starts to color. Add the salt and stir to combine.
- In a serving bowl, combine the beans, seasoned olive oil, roasted pepper strips, and rosemary; toss gently to combine. Adjust the seasonings to taste and serve.