Pink Beans with Roasted Red Pepper, Lemon & Fresh Herbs

Pink Beans with Roasted Red Pepper, Lemon & Fresh Herbs
Photo by Scott Phillips


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

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


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