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Mexican MEV With Beans, Peppers, and Jicama

HOWARD L. PUCKETT
Yield 4 servings

Ingredients

  • 2 (15-ounce) cans cannellini or other white beans
  • 1 tablespoon vegetable oil
  • 2 cups vertically sliced onion
  • 1 to 1 1/2 teaspoons bottled chipotle sauce or hot sauce
  • 1 teaspoon dried savory
  • 2 garlic cloves, minced
  • 1/2 cup diced peeled jicama
  • 2 tablespoons minced fresh cilantro
  • 1 (12-ounce) bottle roasted red bell peppers, drained
  • Cooking spray
  • Minced cilantro (optional)

Nutrition Information

  • calories 313
  • caloriesfromfat 21 %
  • fat 7.2 g
  • satfat 1.1 g
  • monofat 1.9 g
  • polyfat 3.4 g
  • protein 13.5 g
  • carbohydrate 50.2 g
  • fiber 6.2 g
  • cholesterol 0.0 mg
  • iron 4.5 mg
  • sodium 480 mg
  • calcium 97 mg

How to Make It

  1. Preheat oven to 350°.

  2. Drain beans in a colander over a bowl, reserving 1/4 cup bean liquid. Set aside.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 5 minutes. Add beans, chipotle sauce, savory, and garlic; sauté 5 minutes. Remove from heat. Place 2 cups bean mixture in a large bowl; mash with a potato masher. Add remaining bean mixture, 1/4 cup reserved bean liquid, jicama, and minced cilantro; stir well.

  4. Arrange bell peppers in the bottom and up sides of 4 (10-ounce) ramekins coated with cooking spray. Divide bean mixture evenly among ramekins; place ramekins on a baking sheet. Bake at 350° for 20 minutes. Invert ramekins onto each of 4 plates. Garnish with minced cilantro, if desired.