FROM THE CLEAR SYNC KITCHEN / dinner
White beans in smoky roasted pepper sauce
Silky roasted peppers, tender white beans and a toasted seed crunch.
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The ingredients
For the plate
For the smoky roasted pepper sauce
No US major allergen is intentionally listed in this base recipe. Check every package and your own requirements. This is not a cross-contact or allergy-safety certification.
Smoky roasted pepper
Roasted red peppers and tomatoes blend into a smooth sauce, with paprika for warmth and vinegar for a bright finish.
Tender beans take on the sauce without losing their shape. Toasted pumpkin seeds add crunch to the soft beans and greens.
- 01
Choose roasted peppers packed in water or brine. Drain well and check the label for added salt and allergens. Blend the peppers and tomatoes until smooth.
- 02
Finely mince the garlic. Warm the olive oil in a deep skillet over medium-low heat. Cook the garlic for 1 minute without browning, then stir in the paprika for 15 seconds.
- 03
Pour in the pepper mixture, add the salt and simmer gently for 6 to 8 minutes, stirring, until it coats the back of a spoon. Continue with the beans below, keeping the vinegar for the final step.
Make the sauce ahead
The sauce can be made ahead and refrigerated in a covered container. Reheat with the beans until the dish reaches 165°F, adding a splash of water if it has thickened.
Bring the plate together
- 01
Wash the spinach and parsley. Rinse and drain the beans. Toast the pumpkin seeds in a dry skillet over medium-low heat for 2 to 3 minutes, stirring until fragrant; transfer to a bowl.
- 02
Prepare the roasted pepper sauce in the same skillet using the method above.
- 03
Fold in the beans and simmer gently for 5 minutes until hot throughout. Add a splash of water if the sauce becomes too thick.
- 04
Add spinach in handfuls and stir just until wilted. Simmer another minute or two if the sauce looks watery, then take off the heat and stir in the vinegar. Divide between shallow bowls and finish with the toasted pumpkin seeds and chopped parsley.
Add the seeds just before eating so they stay crisp against the silky sauce.
Make tomorrow easier
Refrigerate the cooked beans and sauce promptly in shallow containers. Keep toasted seeds dry and separate; add seeds and freshly chopped parsley after reheating. Refrigerate perishable foods within 2 hours (1 hour above 90°F). Use refrigerated cooked leftovers within 3 to 4 days; freeze later-week portions. Reheat cooked leftovers to 165°F. Food storage guidance.
Beans make a substantial plant-based center. No-salt-added beans and tomatoes leave room for flavor from roasted peppers, herbs and spices. Check the pepper label, since added salt varies.
Cholesterol goals
White beans contribute fiber, with olive oil in the sauce. These ingredients can fit a cholesterol-management food pattern.
NHLBI · Cholesterol and food patterns ↗Folate intake
Beans and spinach contribute folate. This plant-based meal is not a reliable B12 source.
NIH · Folate ↗