White Beans and Peppers Recipe - Allrecipes.com
White Beans and Peppers Recipe
  • READY IN 25 mins

White Beans and Peppers

Recipe by  

"Any sweet pepper will work in this side dish, but I love the delicate spiciness of the long, pointy gypsy pepper. I use organic beans, and serve alongside a veggie burger."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Heat the oil in a skillet over medium heat. Stir in onion and sweet pepper, and cook until tender. Mix in beans. Season with oregano, cayenne pepper, salt, and black pepper. Continue cooking, stirring occasionally, until beans are heated through.
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Reviews More Reviews

Most Helpful Positive Review
Feb 23, 2008

I must confess that I did not love this dish at first. But that is only because my whole life I have had a weird distaste for beans. I just don't like the sensation of biting into one. The worst part is that I'm a vegetarian! Anyway, this recipe looked so good I decided to reassess my feelings about beans. Well, I still don't like the texture. But! I threw the batch into the blender with some lemon juice, more garlic and garlic powder, and tahini to make hummus, which turn out to be just delicious. So I say that although I changed the consistency a little, this dish is superb and only crazy bean-fearing folks would ever hold anything against it :)

Most Helpful Critical Review
Sep 08, 2009

Not good, not bad. Pretty though.

May 27, 2008

I am on a sodium free, vegetarian diet (Fuhrman) and I was desperate for bean recipes. This one hit the spot! I love the sweetness of the pepper. I used Braggs Liquid Amino in place of salt and it was perfect! I also used 1/4 pound of dried beans (cooked) instead of canned. I will be making this again!

Jan 02, 2006

I made this as a side dish to another recipe at this site...garlic chicken. My husband and I loved it! I wasn't sure what a gypsy pepper was so I used a yellow pepper and was amazed at what a great flavor this dish had. Thank you.

Aug 13, 2009

It was good, I would have given it 5 stars if I hadn't had to add zuchinni for more bulk and flavor and I added more garlic and also some cumin. cumin......

Aug 31, 2010

Very flavorful recipe! Now that I've made the recipe per the instructions, I might try to change it up a bit per my personal tastes. Some ideas would be to add an additional type of pepper--maybe a hotter one or just green pepper? I prefer only a hint of oregano flavor, so a pinch was more than enough. One other option might be to add some minced garlic in the skillet with the onions and pepper. As is, the recipe is a winner and tasty. Have fun trying different spice blends geared towards your tastes. I did pack the extras in my lunch the next day and it reheats up very well in the microwave, which is an additional bonus! Thanks for sharing!

Feb 22, 2010

These beans were great. My husband and kids loved them! low fat, healthy alternative to other beans. Would def. make these again.

Aug 06, 2010

This is a very simple but very good dish! A few other reviewers seemed to feel it was bland, however it's not meant to be a highly seasoned dish. I followed the recipe as written and the only addition I made was to dress it with a little drizzle of extra virgin olive oil which made it a little more moist and added a little more depth of flavor. I served it over hot pasta with some Parmesan. Delicioso! (I suppose if you want to punch it up a bit, some fresh or canned roma tomatoes would fit in nicely as well.)


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  • Calories
  • 150 kcal
  • 7%
  • Carbohydrates
  • 26.6 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.8 g
  • 3%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 8.5 g
  • 17%
  • Sodium
  • 103 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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