Mexican MEV With Beans, Peppers, and Jicama

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)

Preparation

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.