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Cannellini Beans with Roasted Peppers and Kale

Page history last edited by PBworks 12 years, 5 months ago

Cannellini Beans with Roasted Peppers and Kale


From The Quick Recipe, a Cooks Illustrated cookbook.

Feeds 4 as a main course, 6-8 as a side dish.

Delicious and fast. Needs fresh crusty bread to soak up the juices.




  • 1/4 cup extra virgin olive oil + extra for drizzling
  • 4 cloves garlic, thinly sliced
  • 1/4 tsp red pepper flakes
  • 1 small red onion, thinly sliced
  • salt and pepper
  • Jar of roasted red peppers, drained, thinly sliced
  • Bunch of kale, stemmed and sliced thinly (about 4 cups)
  • Two 15 oz cans cannellini beans, drained and rinsed
  • 1/3 cup dry white wine or vermouth
  • 1/3 cup grated Parmesan
  • 1 lemon cut into wedges


Combine the oil, garlic, pepper flakes in a large skillet over medium high heat. When it starts to sizzle, shake the pan to keep the garlic slices from clumping together. After 2-3 mins when garlic is lightly brown, add onion and 3/4 tsp salt. After 2-3 mins when onion softens and begins to brown, add peppers. Cook 3 mins till softened and glossy. Stir in kale, slowly adding more as it wilts. Add beans, wine and 1/2 cup water. Cover and simmer over medium low heat 10 mins until flavours blend. Season. Serve in warmed bowls topped with cheese and with a lemon wedge on the side.

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