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Pink Beans with Roasted Red Pepper, Lemon & Fresh Herbs

Martha Holmberg
  • minutes
  • Serves

INGREDIENTS

10

4-inch fresh cilantro, fresh stems

2 tbsp

Chile, fresh hot

1/2 cup

Cilantro, fresh

1/4 cup

Flat-leaf parsley, fresh

2 tsp

Garlic

1 tsp

Lemon, zest

2 tbsp

Mint, fresh

1 cup

Pink beans, dried

1

Red bell pepper, medium

1/2

Shallot, large

2 tbsp

Shallot

1/4 cup

Lemon juice, fresh

2 tsp

Kosher salt

2 tsp

Paprika, sweet

1/4 tsp

Pepper, freshly ground

1/4 cup

Olive oil, extra-virgin

1 tsp

Cumin, ground