Creamy White Bean and Roasted Pepper Skillet (Print version)
Roasted red peppers bring sweetness to white beans in a lightly creamy sauce.
# Ingredients:
Ingredients
01 -
2 × 400 g cans white beans, drained
02 -
250 g drained roasted red peppers
03 -
1 tbsp olive oil
04 -
1 small onion, finely chopped
05 -
2 garlic cloves, minced
06 -
150 ml vegetable broth
07 -
100 ml heavy cream
08 -
1 tsp smoked paprika
09 -
½ tsp dried oregano
10 -
¼ tsp black pepper
# Instructions:
01 -
Drain and rinse the white beans. Drain the roasted red peppers thoroughly and cut into bite-size strips.
02 -
Heat olive oil in a wide frying pan over medium heat. Add the onion and cook for five minutes, stirring, until softened. Add garlic, smoked paprika and oregano and stir for 30 seconds.
03 -
Add the pepper strips and vegetable broth. Simmer for three minutes, scraping up any seasoning from the base of the pan.
04 -
Stir in the white beans, cream and pepper. Simmer gently for 5–7 minutes until the beans are hot throughout and the sauce coats them. Avoid a hard boil so the beans stay whole.
05 -
Mash two tablespoons of beans against the side of the pan and stir them back into the sauce if you prefer it thicker. Serve immediately as four light portions, or with bread served separately if desired.
06 -
Refrigerate covered leftovers within two hours and eat within three days. Reheat gently with a little water until steaming hot throughout.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.