Roasted red peppers and fennel beans

Roast
roasted red peppers and fennel beans

Roasting

This is a simple preparation for dried beans that makes a tasty side dish for sausages, grilled meat or fish. I created it for an heirloom variety called arikara (cultivated by Thomas Jefferson at Monticello), but this recipe would also work well with anasazi beans. You simmer the beans with fennel fronds and lemon peel, and then toss them into a pan of roasted peppers and fennel so that they get coated with all of the caramelized juices and oil from the roasted vegetables.

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Tags:
roasted beans roasted red peppers peppers and red peppers

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