Grilled Peppers with lemony Cannellini beans

A hearty vegan starter, perfect for these cold autumn nights…

Prep | 3 mins

Cook | 12 mins

Serves | 4

Mindfulness Factors | Healthy | Plant-Based | Vegan | Dairy-Free | 15 minute meal

INGREDIENTS

2 red peppers, grilled

200g of cannellini beans, cooked

1 garlic clove, crushed

Dressing:

2tbsp balsamic vinegar

1tbsp red wine vinegar

1tsp equivalent sugar alternative

1 lemon, juice of

Salt and freshly ground black pepper

Topping:

Small handful of chopped parsley

1 spring onion, cut on the diagonal

METHOD

Preheat the grill to high

Grill the pepper until charred all over (around 5-8 mins, turning occasionally). Set aside and allow to cool

While the pepper grills, make the dressing by whisking all the ingredients in a medium bowl

When the peppers have cooled, peel off the charred skin (it should slip off easily), halve them and discard the seeds and stalk. Place in the bowl with the dressing

Cook the cannellini beans, then drain

Heat 1tbsp of olive oil to a large frying pan, add the garlic and cook for a minute, add the beans and cook for a further minute. Add the peppers and warm through

Add a large spoonful of beans to each plate and top with the pepper and a sprinkling of parsley and spring onions. Absolutely Delicious. Enjoy x

Copyright (c) misterrands.com

Published by misterrands

Mindful living blogger (recipes, lifestyle & travel) based in beautiful rural north yorkshire 🚜 🐮 🐑

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