Warm Roasted Peppers With Cannellini Beans and Anchovies

Name: Warm Roasted Peppers With Cannellini Beans and Anchovies
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8 serving(s)
Ingredients: 6 canned anchovies packed in oil, drained divided (oil reserved); 1 garlic clove, minced; 1 tablespoon of reserved oil from anchovy; 2 tablespoons extra-virgin olive oil; 1 tablespoon red wine vinegar; 1 pinch red pepper flakes; 4 canned roasted red peppers, quartered length-wise; 1 (15 1/2 ounce) can cannellini beans, drained and rinsed; 1/4 cup chopped flat-leaf Italian parsley, divided; 1/2 lemon, juice of; crusty bread (optional)

Submitted by Chef #1365024

"The flavors of Provence meet simply and elegantly in this colorful, warm vegetable appetizer. A fragrant garlic vinaigrette coats a cushion of white, fiber-rich cannellini beans and a tangle of roasted red peppers, topped with fresh parsley and slivers of marinated anchovy."

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Ready In:: 20mins
Ingredients:: 11
Serves:: 8

ingredients

6 canned anchovies packed in oil, drained divided (oil reserved)
1 garlic clove, minced
1 tablespoon of reserved oil from anchovy
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 pinch red pepper flakes
4 canned roasted red peppers, quartered length-wise
1 (15 1/2 ounce) can cannellini beans, drained and rinsed
¹⁄₄ cup chopped flat-leaf Italian parsley, divided
¹⁄₂ lemon, juice of
crusty bread (optional)

directions

Preparation Time: Approximately 15 minutes.
Cook Time: Approximately 5 minutes.
Preparation:
Preheat a broiler.
Chop four anchovies finely and mix with garlic, 1 tablespoon reserved anchovy oil, olive oil, vinegar and pepper flakes in a small saucepan. Brush a small amount of this mixture on the peppers and place in a single layer on a broiler tray, oiled side up. Broil until heated through, about 3 minutes.
Meanwhile mix the beans with the remaining anchovy dressing in the saucepan, and heat until warmed through, about 3 minutes over medium heat, stirring often. Toss in half the parsley.
Mound beans on a serving platter. Arrange the peppers attractively on the bed of beans. Drizzle the lemon juice over top. Slice the remaining anchovies in paper-thin strips and scatter over the peppers along with the remaining parsley. Serve immediately with slices of crusty bread, if desired.
Servings: 8.
Nutritional Information Per Serving: Calories 110; Total fat 6g; Saturated fat 1g; Cholesterol 5mg; Sodium 230mg; Carbohydrate 10g; Fiber 3g; Protein 3g; Vitamin A 20%DV*; Vitamin C 50%DV; Calcium 2%DV; Iron 8%DV
*Daily Value.