Red Peppered Beans

I am frequently looking for different ways to prepare one of my favorite foods…cannellini beans. I like the texture and richness you get- without the guilt. I try to incorporate them when I am in the mood for something hardy – in place of say, potatoes. (As much as I love potatoes, I try to avoid them.)

Last night we were grilling some meat and I had decided on the always a favorite- broccoli- as the vegetable. I felt like something was missing- some texture and some spice. I decided to mix somethings up and see how we liked it. This was Hubbs favorite part of the (simple) meal. It takes almost no time and tastes great!


One can Cannellini Beans (also called Great Northern Beans)
One can Chick Peas (Garbanzo beans)
1 Tablespoon Olive Oil
1 teaspoon Red Pepper Flakes (adjust to taste)
Garlic Salt
Onion Flakes

Drain and rinse the beans and chick peas. Shake off excess water. Cover medium skillet with thin layer of olive oil. Add beans and peas- and lightly toss in other ingredients. Be careful not to stir too roughly- you don’t want them to break up. Also-make sure the heat isn’t too high. You aren’t trying to cook the beans, just heat them through. Leave in pan for 5-7 min or until desired temperature is reached.

Season with salt and pepper if needed.



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