Roasted Red Peppers With Beans and Greens Recipe (2024)

This is a recipe with promise but it has problems. When you cut the pepper on your plate you’ll have seeds in your beans. Saying to add things for flavor is OK for an experienced cook but not for a beginner. I’m going to make this with lots of garlic, olive oil, thyme or basil and beans I cook myself, strips of red peppers and arugula stirred in at the end.

Mary, there is nutrition in the seeds, just as there is in many fruits and vegetable peelings we have been taught to peel. Just food for thought to pass along.“They discovered the seeds were rich in several minerals including calcium, magnesium, zinc and iron, which are beneficial in supporting bone/tissue and enzymatic processes.”

Delicious! After the peppers were cooked, I pulled off the tops, scooped out the seeds. Drained the liquid in the peppers and saved to add it in at the end with the vinegar. I then proceeded with the recipe as written, placing the whole peppers back on the beans before heating. It looks and tastes great.

Delicious! Creamy beans, sweet peppers, tangy greens (I used Swiss chard) and a hint of heat. This recipe was a success as written and I plan to make it again.

Pepper skin and seeds are edible - no need to remove either. If seeds offend you, pull out the stem. Most if not all of the seeds will come with it.

I would combine a grain with the beans, cut olive oil in half, try to add toppings without cheese. Could be heart healthy.

John from Thonon - you ask a good question about the type of beans used for the recipe. Since NYT Cooking staff typically don't answer inquiries like this, I'll take a run at it since I am a bean cooking fan(atic). Given the beans in photo are white and noting the size and noting a round'ish shape, I'd something like navy or great northern. Cannellini maybe but they're a bit larger and more oval. I'm planning on using Rancho Gordo Alubia Blanca, a navy type bean.

I don't know how you get 700 calories PER SERVING? The whole thing is 4 bell peppers (32 calories each or 128 total), 4 cups kale (80 total), 2 cans beans (240 total), 4 TBS olive oil (476 total), 1 clove garlic) (4.5) and 1 TBS vinegar (3). That adds up to 932 for the whole thing or 233 calories per serving. If you want to cut it down cut the olive oil in half (and add herbs or spices for flavor).

Wonderful and tasty recipe which also looks great on a plate! We made it as described, adding capers and Feta cheese (and an onion), and would definitely make it again. Our only “complaint” is that we’d love to know what regional cuisine gave rise to it.

I made this with tons of farro and mint, lots of feta..wonderful

What kind of beans?

This is surprisingly delicious—especially in light of all the skeptical reviews. I roasted the peppers as instructed, and simmered two cans of chick peas with a little turmeric, cumin, and kosher salt. I stirred the drained beans with about 4 oz of crumbled feta and some chopped fresh oregano, thyme, and rosemary. I added chopped collard greens and topped with the roasted peppers and baked about 10 minutes. Wonderful! I’ll definitely make this again.

I was excited when I read the article but reading the comments makes me seek clarification from the author or others. Do the peppers need to be skinned after roasting or is that just a personal preference thing? What happens to the seeds, did the recipe skip a step where the caramelized peppers are opened and de-seeded? Also 40-45 minutes seems a long time, looking at other recipes it would take <15 mins in an air fryer, but would they still caramelize?

According to the author's notes on the recipe, leaving the peppers uncut keeps the sweet and flavorful pepper juices from evaporating during roasting.

This was fabulous, embarrassingly easy and looked just like the picture - leaving the peppers whole somehow made it look more glamorous. The one mouthful of pepper seeds was a bit disconcerting but went down fine, or can be pushed to the side. I used the herbs listed in the recipe, chard (no stems, which even chopped would not have cooked) and added two heaping tablespoons of drained capers. Next time I'd serve it with a grain, such as quinoa or couscous, so as not to waste the juices.

Easy, versatile recipe. Make it any which way. I added black and green olives and capers. Used kale and a can of garbanzo beans and pidgeon peas. I added some of the oil from the olive "brine" and then added some feta and a dash of seasoned rice vinigar. Tossed lightly and put back in the oven for about 15 minutes. Very tasty and an easy dinner.

I've made this dish several times now. The properly charred and peeled peppers are key to making this dish work. The dish looks good whether they're left whole, or seeded and chopped. Pretty much every other combination of beans and greens, vinegar or lemon, dosing of garlic and herbs etc. tastes great.

Made it again last night, just okay. This time three stars. Wonder why.

Delicious! Added farro and lentils to the white beans along with the kale, herbs and feta. Quick and easy. Can’t wait to eat the leftovers tomorrow.

I made this last night, and added some extra garlic which added a lot of flavor, in my opinion. I will make this again and will sauté the garlic and kale before finishing it off in the oven. Also note that garbanzos did not work well in the recipe. They seemed dry. I did add a lot more olive oil and used lemon in lieu of vinegar. I used fresh oregano, thyme, sage and rosemary that I have growing in my garden throughout the winter. Additionally, I added capers and barrel aged feta.

I subbed cooked farro for the second can of beans, and I used jarred roasted red peppers since they are not in season. Since I didn't have the oven on to roast the peppers, I did all the cooking on the stovetop in my cast iron pan. Added chopped kalamata olives and chopped fresh parsley as well as dried thyme ad paprika. This was a great use for my CSA collard greens. And yet, I felt it could have used a little "something" else in terms of a sauce.....

This is one of my favorites that I make often. It gets even better if you roast quartered onion and some eggplant chunks along with the pepper. The secret is using 4 peppers as the juice from the whole roasted peppers is so flavorful. Sometimes I remember to throw in some herbs but it does not need them. I open up the cooked peppers, discard most of the seeds and cut the pepper into chunks or strips to mix into the greens and beans (and onions and eggplant) then put back in the oven for 5-10 min

This was outstanding! I only had 1 can of organic pinto beans so I used a frozen package of 10 oz. organic sweet corn in addition to the beans. We added anchovies and olives which made it so delicious. We also used fresh spinach. It was heavenly. We are trying to do more plant-based meals. I would make this again in a heartbeat.

If you own an air fryer you can roast the peppers for ~12–15 minutes at ~400°. I halved the red peppers, removed the pith and seeds, gave them a light brush of oil, and put them cut side down in the basket.

Such a good low lift base recipe! Made tonight with cumin and fennel seeds, harissa paste, preserved lemon paste, kale, cannellini beans, and soft sheep’s milk cheese.

It's a bit daunting that the recipe is so vague about the kind of beans, greens, flavor boosters, and vinegar, but I read some of the notes, and here's what I had, which worked for me: canned cannellini beans, kale, three sliced garlic cloves, a small tin of anchovies, capers, herbs de provence, feta, and balsamic vinegar. It was lovely and scrumptious.

Easy and delicious! Next time, I'll make it for a crowd, in 9 x 13 in pans. I used red, yellow and orange peppers, cut them in half through the stem ends (lengthwise, and removed seeds. They were nicely charred in less time than called for, so check!I used fresh dill, Aleppo pepper, pine nuts and feta. This complemented the red wine vinegar that is sprinkled over the beans. I used cannelini, but a mix would be goYum. If I served this for a group, I'd have pita triangles to scoop up the beans.

Used spinach, cannelini beans, thyme, lemon, bell peppers and poblano, and then served it on sourdough smeared with goat cheese. So easy! Love a one pan dish.

Loved this. I used a couple of tablespoons of harissa with preserved lemon in the mixing stage and thanked myself for that decision later.

Tasty tastes, dude. Wish I had some garlic bread to go with it. A little crunch would go a long way. A very spicy variety would hit the spot. Great dish. 👌