This is a Cuban dish, but replacing sausage with beans.
Pimientos Rellenos de Cuba
Serves 4
Preheat oven to 350F (180C)
Preheat oven to 350F (180C)
1 tsp. (5 ml) organic tomato paste
4 medium organic bell peppers, cut in half
15 ounces (420 g) canned beans of your choice
1 cup (240 ml) each chopped organic: tomatoes and onions
2 garlic cloves
1 Tbs. (15 ml) each: olive oil and white wine
2 Tbs. (30 ml) organic or dairy-free butter
1 small bay leaf
1 1/2 cups (360 ml) water
1/4 cup (60 ml) chopped organic walnuts
1. Melt butter and oil over medium heat.
2. Sauté garlic and onions, about 3 to 5 minutes.
3. Add tomatoes. simmer 5 minutes.
4. Add the beans and remove bay leaf.
5. Place peppers in shallow baking dish and fill with stuffing mixture.
6. Top the peppers with the walnuts.
7. Mix tomato paste and remaining 1/2 cup (125 ml) water and pour around the outside of peppers.
8. Bake for 45 minutes.
2. Sauté garlic and onions, about 3 to 5 minutes.
3. Add tomatoes. simmer 5 minutes.
4. Add the beans and remove bay leaf.
5. Place peppers in shallow baking dish and fill with stuffing mixture.
6. Top the peppers with the walnuts.
7. Mix tomato paste and remaining 1/2 cup (125 ml) water and pour around the outside of peppers.
8. Bake for 45 minutes.
¡Disfrute! Enjoy!
