Since last week, I’ve been in a bit of a funk, which resulted in a lack of cooking over the weekend. I bought some cannellini beans at the market, only to find that I already had two cans in the pantry. So, I decided to whip up this healthy and simple side dish starring the beans, including ingredients I had on hand.
Though I prefer to eat this dish chilled, it’s delicious hot or cold. Serve alongside grilled chicken breast, or keep it vegetarian and serve with a salad.
Hope everyone had a fun and safe Halloween. :)
1 can (15.5 oz) Bush’s Cannellini beans, or any other brand, rinsed and drained
1/2 cup sweet onion, finely chopped
2 garlic cloves, minced
2 red bell peppers, seeded and diced (roast the peppers, if desired)
1/2-1 jalepeño, seeded and diced
1-2 Roma tomatoes, diced
2 tbsp. capers, drained
1/4 tsp. cayenne, plus more or less to taste
Salt and pepper, to taste
Heat a large skillet over medium heat then add olive oil. Once warm, add onions and garlic and saute until aromatic and translucent. Add red pepper and jalepeno and let cook for 2-3 minutes.
Add tomatoes and capers and toss to coat. Season with cayenne, salt and pepper. Remove from heat, then add beans and toss through. Let chill for 2-3 hours to let flavors marinade.
Serve chilled. Top with Cotija cheese, if desired.