An aromatic journey far from home and a scent that captures, envelops, and transports you to flavors beyond the borders of your kitchen. It’s the scent of spices: the promise of an exotic journey that requires no luggage! This is our Ethnic Pepper and Cannellini Dish, a dish that celebrates the simplicity of ingredients and the complexity of flavors. Here, the sweet peppers and the rich creaminess of cannellini beans blend into a flavor explosion thanks to a trio of magical spices: the enveloping Curry, the earthy Cumin, and the vibrant Coriander. It’s a vegetarian and vegan comfort food that shows how a pinch of boldness can elevate a quick dinner to a memorable culinary experience.

To replicate this magic, you will need a few but powerful elements. Start with the peppers, perhaps choosing different tones for a feast of colors, and the cannellini beans, with their smooth texture, will be the perfect base for our sauce. The ideal accompaniment is Basmati rice, with its long grains and delicate aroma.

This dish is not just a recipe, it’s an invitation to explore the world’s flavors while comfortably seated at your table. It’s the balance between warmth and freshness, between simplicity and depth.

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Difficulty: Easy
Cost: Cheap
Preparation time: 1 Hour
Portions: 3 People
Cooking methods: Stovetop
Cuisine: Fusion
Seasonality: All seasons

Ingredients

2 peppers
to taste extra virgin olive oil
1 onion
1/2 tablespoon salt
12.3 oz peeled tomatoes
10.5 oz precooked cannellini beans
1 teaspoon curry
1 teaspoon cumin
1 teaspoon coriander seeds
1 cup water

Tools

Pan large (better wok)
Lid
Immersion Blender

Steps

First, cut the peppers into small cubes. Meanwhile, heat a pan with a bit of oil and sauté a chopped onion for a few minutes. Then add the peppers and let them flavor over medium heat for a few minutes.
Next, add the salt, stir, and let soften for about 10 minutes on low heat, cooking with the lid on.
At this point, remove the lid, add the peeled tomatoes and the cannellini beans properly drained and rinsed under running water.
Finally, add the spices: curry, cumin, and coriander seeds. At the end, stir everything and prepare for the next step.
To complete, add the water and cook again with the lid on, over medium heat, for about 15 minutes.
To finish, take about 1/3 of the sauce and place it in a jug, then proceed to blend everything. Once the puree is obtained, pour it back into the pan, mix everything with the rest of the sauce, and turn off the heat.
Finally, serve the Ethnic Pepper Dish alone or accompanied by cooked Basmati rice.