Recipe courtesy of Melissa d'Arabian
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a medium saute pan, cook the bell peppers and onions in 2 tablespoons olive oil until soft, 5 to 7 minutes. Add the garlic and cook until fragrant, another 2 minutes. Deglaze the pan with white wine and allow to boil for 1 to 2 minutes. Add the stock, herbs de provence, and beans and simmer for 20 minutes. Pour into shallow bowls and drizzle with the remaining olive oil. Serve with bread slices.

IDEAS YOU'LL LOVE

Cannellini Bean and Sausage Stew

Recipe courtesy of Giada De Laurentiis

Cannellini Beans with Herbs and Prosciutto

Recipe courtesy of Giada De Laurentiis

Black Beans

Recipe courtesy of Ree Drummond

Sauteed Cabbage

Recipe courtesy of Ina Garten

Black Bean Salad

Recipe courtesy of Guy Fieri

Berbere-Roasted Hake with Cool Bean Salad

Recipe courtesy of Eddie Jackson

Black Beans and Rice

Recipe courtesy of Ingrid Hoffmann

Cheesy Refried Bean Casserole

Recipe courtesy of Ree Drummond

Black Bean and Quinoa Falafel

Recipe courtesy of James Briscione

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking