Roasted Red Peppers With Beans and Greens

Name: Roasted Red Peppers With Beans and Greens
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 4 bell peppers (preferably red); 1/4 cup extra-virgin olive oil, plus more for serving; Salt; 3 cups cooked beans (from two 15-ounce cans), rinsed; 3 to 4 cups stemmed, chopped dark leafy greens, such as kale, collard greens, escarole or spinach; 1 garlic clove, finely grated; Big pinch of red-pepper flakes; Herbs, spices, nuts, cheese or other optional flavor-boosting ingredients (see Tip); 1 tablespoon any vinegar or lemon or lime juice, plus more for serving

By Ali Slagle

Updated Oct. 12, 2023

Roasted Red Peppers With Beans and Greens — Linda Xiao for The New York Times. Food Stylist: Hadas Smirnoff.

Total Time: 1 hour 10 minutes
Prep Time: 10 minutes
Cook Time: 1 hour
Rating: 4(1,018)
Comments: Read comments

In this one-dish recipe, charred peppers pair with garlicky beans and greens for soft but satisfying bites. The benefit of roasting bell peppers whole is that their sweet juices concentrate, but those flavorful juices don’t evaporate in the oven as they would if cut into slices. Better yet: This recipe’s format is endlessly adaptable. For instance, roast white beans with feta and eat with pita, or cook chickpeas with ground turmeric and cumin then dollop with yogurt.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

4bell peppers (preferably red)
¼cup extra-virgin olive oil, plus more for serving
Salt
3cups cooked beans (from two 15-ounce cans), rinsed
3 to 4cups stemmed, chopped dark leafy greens, such as kale, collard greens, escarole or spinach
1garlic clove, finely grated
Big pinch of red-pepper flakes
Herbs, spices, nuts, cheese or other optional flavor-boosting ingredients (see Tip)
1tablespoon any vinegar or lemon or lime juice, plus more for serving

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat the oven to 400 degrees. On a sheet pan or a large cast-iron skillet, toss the bell peppers with 2 tablespoons oil and season with salt. Roast on their sides, flipping halfway through, until browned and starting to wrinkle, 40 to 45 minutes.
Step 2
When the peppers are ready, transfer them to a plate. To the pan, add the beans, greens, garlic, red-pepper flakes, a pinch of salt, the remaining 2 tablespoons olive oil plus any additional optional ingredients (if using); stir to coat. Add the peppers back on top, then roast until the beans are warmed and the greens are wilted, 5 to 10 minutes.
Step 3
Pour the vinegar over the bean mixture. Eat the peppers and beans with more oil and vinegar to taste.

Tip

Add dried herbs or fresh sprigs of rosemary, thyme, sage or oregano. Add about 1 teaspoon of your favorite ground or whole spices. Add a handful of capers, olives, chopped preserved lemon, pickled peppers or anchovies. Add smokiness with harissa, smoked paprika or chipotle chile in adobo. You could also add crunch with chopped nuts, or creaminess with crumbled feta, sliced goat cheese or chopped mozzarella.

Ratings

4 out of 5

1,018 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

mary2 years ago

This is a recipe with promise but it has problems. When you cut the pepper on your plate you’ll have seeds in your beans. Saying to add things for flavor is OK for an experienced cook but not for a beginner. I’m going to make this with lots of garlic, olive oil, thyme or basil and beans I cook myself, strips of red peppers and arugula stirred in at the end.

Margaret2 years ago

Mary, there is nutrition in the seeds, just as there is in many fruits and vegetable peelings we have been taught to peel. Just food for thought to pass along. “They discovered the seeds were rich in several minerals including calcium, magnesium, zinc and iron, which are beneficial in supporting bone/tissue and enzymatic processes.”

Bonita2 years ago

Delicious! After the peppers were cooked, I pulled off the tops, scooped out the seeds. Drained the liquid in the peppers and saved to add it in at the end with the vinegar. I then proceeded with the recipe as written, placing the whole peppers back on the beans before heating. It looks and tastes great.

Christine H2 weeks ago

I could eat this every night and be happy. Didn't have greens so roasted broccoli along with the peppers, and that worked out just fine! As per Sasha D's suggestion, also served on a bed of farro. The combination, along with feta cheese, was delicious.

Democritic1 month ago

This is really good! I did skin and seed the peppers after roasting them, catching the juices in a bowl. I added feta, otherwise followed the recipe exactly. I wonder if using jarred roasted peppers will work well enough to skip the roasting step. Then this would take 10-15 minutes!

Sasha D4 months ago

Delicious, simple recipe! Per others suggestions, I added a ton of garlic, a can of minced green olives, juice of a lemon. Used chickpeas and kale, served on a bed of farro. For additional seasoning I used a few pinches of Moroccan spice. Love how simple and hearty this recipe is, and I look forward to making it again with other variations! Pepper note: after taking out of the initial roasted peppers and letting cool, I held them over my bean medley and sliced them open at the bottom to release their juices on the dish. I then cut them open, pulled out the seeds, and put the hollowed peppers on top before the final roast. (I was impressed with the amount of liquid inside the peppers!).

Private comments are only visible to you.