The crispy beans with bell pepper cream is a vegetarian dish rich in flavor and contrasts. A simple and surprising vegetarian dish! Spanish beans are flavored with fresh marjoram leaves, rosemary, and spices like curry and paprika. We bake them in the oven and they become super crispy, just like the chickpeas we suggested some time ago. They are already delicious like this, but served on a velvety cream made with roasted yellow and red peppers in an air fryer, looking and tasting very similar to Muhammara sauce, they become irresistible!
A genuine and colorful recipe that combines the simplicity of Mediterranean cuisine with a modern touch: ideal as a veg appetizer, light main course, or finger food to share with friends, accompanied by rustic bread or focaccia.
Also discover:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons, Summer
Ingredients for preparing Crispy Beans with Bell Pepper Cream
- 2 cups Spanish white beans
- 2 sprigs marjoram
- 2 sprigs rosemary
- curry
- paprika
- extra virgin olive oil
- salt
- pepper
- 3 bell peppers
- 3/4 cup almonds
- 1 clove garlic
- 1 tbsp vinegar
- dried chili pepper
- extra virgin olive oil
- salt
Tools for preparing Crispy Beans with Bell Pepper Cream
- Baking Tray
- Parchment Paper
- Pan
- Food Processor
- Air Fryer
How to prepare Crispy Beans with Bell Pepper Cream
Preheat the oven to 425°F and line a baking tray with parchment paper. Pat the beans dry with a clean cloth. Transfer them to the tray, season with olive oil, marjoram, rosemary, curry, salt, and pepper. Mix and bake for 20-25 minutes until they are crispy.
Wash the peppers, dry them, and place them whole in the air fryer at 400°F for about 18-20 minutes, turning them halfway through, until the skin is charred and the flesh is soft. Transfer them to a food bag or a covered bowl and let them cool: this way, the skin will peel off easily. Peel them, remove seeds and filaments, and set aside the flesh.
Toast the almonds in a non-stick pan for 3-4 minutes until they start to brown. Let them cool.
Blend the peeled pepper flesh with cooled almonds, garlic, vinegar, paprika, chili pepper (if used), and a pinch of salt. Gradually add extra virgin olive oil and blend until you obtain a velvety cream with a slight grain. Adjust vinegar or chili pepper to taste.
Spread the bell pepper cream on a serving plate, distribute the crispy beans on top, and serve with rustic bread or focaccia.
Storage
The bell pepper cream can be stored in the refrigerator in an airtight container for 2-3 days.
The crispy beans are best when freshly made, but you can store them for 1 day in a tightly closed container and refresh them in a hot oven for a few minutes.
Tips
For extra crispy beans, make sure they are well dried before seasoning.
Use fresh marjoram: it gives a delicate and more elegant aroma than dried herbs.
If you prefer a more intense flavor, you can also add a pinch of cumin to the bell pepper cream.
Variants
With sun-dried tomatoes: add some sun-dried tomatoes to the bell pepper cream for a more Mediterranean flavor.
With hazelnuts: replace almonds with toasted hazelnuts, for a different but equally delicious taste.
Spicy version: increase the chili pepper dosage or use spicy paprika instead of sweet.
FAQ (Frequently Asked Questions)
Can I prepare the beans in an air fryer?
Of course, it will take 15-18 minutes at 400°F, stirring them halfway through cooking.
What bread to pair with it?
Focaccia is perfect, but even a rustic bread with a crunchy crust goes very well.
