Sweet orange peppers stuffed with calypso beans

8 servings

Ingredients

Quantity Ingredient
8 To 10 orange sweet peppers *
1½ cup Dried calypso beans * soaked and drained
1 small Onion(s)
1 small Carrot
1 small Stalk celery
¼ cup White wine vinegar
1 teaspoon Coarse-grain mustard
Salt and pepper to taste
⅛ teaspoon Ground cumin seeds
¾ cup 1/4\" cubes Monterey Jack cheese (about 4oz)
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 462-463
1 Bay leaf
2 Sprigs thyme
3 Sprigs parsley
Salt to taste
1 small Garlic clove(s), minced
⅓ cup Olive oil
¼ cup Cilantro, coarsely chopped
½ cup Pepperoni sausage finely diced ( about 2oz)
Lettuce leaves (opt)

Directions

PEPPERS

BEANS

CILANTRO VINAIGRETTE

TO FINISH

* yellow or red can also be used, but use thick-walled Dutch peppers only

* or substitute ¾ cup dried black beans and ¾ cup small white beans, cooked separately.

Peppers: Preheat oven to broil. Cut off a thin slice from the bottoms of the peppers so that they will stand upright. Slice off about «-inch from the top stem and cut out the seeds and ribs from the pepper interiors. Lay the peppers of their sides and slip them under the broiler, turning occasionally to char the surface skin all over.

Do not overcook or the peppers will collapse. Slip them into a paper bag for 5 minutes, then scrape off the charred skin and set the peppers aside.

Beans: To a 3-qt. saucepan, add beans, onion, carrot and celery stalk. Tie the bay leaf, thyme and parsley together with string and add to the pot. Add warm water to cover beans by 2 inches. Bring to a boil, skim surface foam, cover and lower the heat. Simmer for about 25 minutes or until beans are tender but maintain their shape. Lift out and discard the vegetables and herb bouquet. Drain and rinse beans in warm water. Season with salt. Gently mix beans with cilantro vinaigrette while still warm.

Cilantro Vinaigrette: In a small bowl, whisk together the vinegar, mustard, salt, pepper, cumin and garlic. Whisk in the olive oil and cilantro. Makes ⅔ cup.

To Finish: When beans have reached room temperature, gently stir in the diced cheese and pepperoni and fill each pepper. Place each pepper on a lettuce leaf if desired and serve at room temperature.

If you prefer, prepare and stuff the peppers well ahead of time. Wrap them in plastic wrap and refrigerate; bring them to room temperature before serving.

Submitted By DIANE LAZARUS On 10-17-95

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