A savory, Mediterranean-inspired dish featuring creamy cannellini beans, roasted bell peppers, and green olives, cooked in a fragrant tomato-based sauce.
2cans15 ounces, or 425 g each cannellini beans, drained and rinsed
2jars9 ounces, or 255 g each roasted red bell peppers, drained and chopped
½cup68 g green olives, whole or chopped
2tablespoons33 g tomato paste
2teaspoonsdried oregano
½cup120 ml water or vegetable broth
1teaspoonfine sea salt
½teaspoonground black pepper
Instructies
Heat the olive oil in a medium-size saucepan over medium heat.
Add the chopped onion and grated garlic, and cook until fragrant and tender, about 4 minutes.
Stir in the cannellini beans, roasted peppers, green olives, tomato paste, oregano, water (or vegetable broth), salt, and pepper.
Bring the mixture to a boil, then cover, reduce the heat, and simmer for 30 minutes, stirring occasionally.
Taste and adjust seasoning if needed.
Serve warm.
Notes / Tips / Wine Advice:
Serving Tip:Pair with steamed brown rice and Roasted Garlic Steamed Broccoli for a complete, balanced meal.Wine Advice:Serve with a light red wine like Pinot Noir or a crisp white like Sauvignon Blanc to complement the dish's flavors.