You could make this with any type of canned bean, such as pinto or red kidney. For an even spicier dish, add 1 minced pickled jalapeño pepper, or substitute chipotle pepper sauce for the Louisiana-style hot pepper sauce.
2 teaspoons vegetable oil, such as olive or canola oil
1 large onion, finely chopped
3 cloves garlic, minced
2 green bell peppers, diced
2 cans (15½ ounces each) pink beans, rinsed and drained
2 tablespoons red wine vinegar
2 teaspoons Louisiana-style hot pepper sauce
¾ teaspoon oregano
½ teaspoon salt
1. In a medium nonstick saucepan, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently, until the onion is golden brown, about 10 minutes.
2. Add the bell peppers and cook, stirring frequently, until the peppers are tender, about 5 minutes.
3. Stir in the beans, vinegar, hot pepper sauce, oregano, and salt, and bring to a boil. Reduce to a simmer, cover, and cook until the beans are very tender and flavorful, about 15 minutes. Makes 4 servings
Chickpeas & Red Peppers Use 2 cans (15½ ounces each) chickpeas, rinsed and drained, in place of the pink beans. Use red bell peppers instead of green, and fresh lemon juice instead of the vinegar.
Good source of: fiber, folate, magnesium, potassium, thiamin, vitamin B6, vitamin C
ON THE Menu
Serve these tart and spicy beans with a simple broiled chicken breast or fillet of fish, along with thick-sliced beefsteak tomatoes sprinkled with minced fresh basil.
If you are carefully watching your sodium, be sure to read this before preparing this recipe:Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.