Roasted Red Pepper and Sage with White Beans
Another Bunco month and I needed a quick dish to take so I made great northern beans with roasted red pepper and slivered fresh sage leaves. I quizzed a few of the Bunco Babes and they weren’t quite sure what the herb was, surprise fresh sage leaves! Tastes nothing like dried sage out of jar. Just a few ingredients tossed together and you have a healthy and tasty salad or side dish. The Babes couldn’t believe how great it tasted with just so few ingredients. This is so easy so give it a try and let me know what you think.
Roasted Red Pepper and Sage with White Beans
White beans such as great northern or cannellini
Roasted red pepper
Extra virgin olive oil
Balsamic vinegar
Salt
Freshly ground black pepper
Fresh sage leave
If using canned beans, drain and rinse. Place beans in a serving bowl. Roast your own red bell peppers, I roast them and keep a stash in the freezer. You can also use roasted red peppers from a jar or get them from the salad bar at your grocery store. Coarsely chop and toss with beans. Add a drizzle of olive oil, a splash of vinegar, a sprinkle of salt and a few grinds of black pepper; toss to combine. Cut the sage leaves into slivers and add to beans; toss. Taste and adjust the seasonings to your likening. Serve at room temperature. How easy is that?
