Pink Beans with Roasted Red Pepper, Lemon & Fresh Herbs

Ingredients

• 2 Tbs. minced fresh hot chile, such as jalapeño or serrano; more to taste
• ½ cup chopped fresh cilantro
• ¼ cup fresh lemon juice
• 2 Tbs. chopped fresh mint
• 10 4-inch fresh cilantro stems
• 2 Tbs. minced shallot
• 2 tsp. minced garlic
• + 11 more ingredients
• • 2 tsp. sweet paprika
  • ¼ tsp. freshly ground pepper
  • ¼ cup extra-virgin olive oil
  • ½ large shallot or ¼ small onion
  • 1-½ tsp. kosher salt
  • 1 cup dried pink beans (to yield about 3 cups cooked)
  • 1 medium red bell pepper
  • ½ tsp. kosher salt
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 tsp. ground cumin
  • 1 tsp. finely grated lemon zest

Spread the beans on a baking sheet and feel for any stones. Rinse the beans well, put them in a large pot, cover by 3 to 4 inches of water, add the salt, shallot or onion, and cilantro stems, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the beans are very tender but not...

View full recipe at Fine Cooking