White Beans and Peppers

White Beans and Peppers

36
MOTTSBELA 62

"Any sweet pepper will work in this side dish, but I love the delicate spiciness of the long, pointy gypsy pepper. I use organic beans, and serve alongside a veggie burger."

Ingredients

25 m {{adjustedServings}} servings 150 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 150 kcal
  • 7%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a skillet over medium heat. Stir in onion and sweet pepper, and cook until tender. Mix in beans. Season with oregano, cayenne pepper, salt, and black pepper. Continue cooking, stirring occasionally, until beans are heated through.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

36
  1. 53 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I must confess that I did not love this dish at first. But that is only because my whole life I have had a weird distaste for beans. I just don't like the sensation of biting into one. The wo...

I am on a sodium free, vegetarian diet (Fuhrman) and I was desperate for bean recipes. This one hit the spot! I love the sweetness of the pepper. I used Braggs Liquid Amino in place of salt a...

I made this as a side dish to another recipe at this site...garlic chicken. My husband and I loved it! I wasn't sure what a gypsy pepper was so I used a yellow pepper and was amazed at what a ...