I created this dish while in Provence recently. We had a limited kitchen, but so many fresh ingredients. I served this lovely dish along side my mussels recipe. I've made it several times since then, and can't say enough for the recipe. Give it a try! —Brussels Sprouts for Breakfast
What You'll Need
large can white beans
bunch radishes (cleaned and halved)
peppers (your favorite variety, diced)
cloves garlic (minced)
dry white wine
salt and pepper
medium yellow onion
Heat olive oil in a saute pan over medium heat. Add onion and let cook for 5 minutes. Add garlic and cook for 2 more minutes.
Add the peppers, salt and pepper and cook down until peppers are soft, about 7 minutes. Add the white wine to the pan and toss in the radishes. Cook for only 3 minutes, to take the sharp bite away.
In a bowl, add the lemon juice, salt and pepper to the white beans. When the pepper and radish combination is done, add to the beans. Add salt and pepper to taste.
Serve either warm or cold. But please, serve with a bottle or two of your favorite French wine.