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Mexican Mev With Beans, Peppers And Jicama

Make Mexican Mev With Beans, Peppers And Jicama at home with Cannellini Beans, Vegetable Oil, Onion, Chipotle Pepper Sauce, and Dried Savory. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 30 oz
• 1 tbsp
• 2 cup
• 1 1/2 tsp
• 1 tsp
• 2
• 1/2 cup
• 2 tbsp
• 12 oz

Method (preview)

1. 1

   Preheat oven to 350?.

2. 2

   Drain beans in a colander over a bowl, reserving 1/4 cup bean liquid. Set aside.

3. 3

   Heat oil in a large nonstick skillet over medium-high heat.

4. 4

   Add onion, and saute 5 minutes.

5. 5

   Add beans, chipotle sauce, savory, and garlic; saute 5 minutes.

6. 6

   Remove from heat.

7. 7

   Place 2 cups bean mixture in a large bowl; mash with a potato masher.

8. 8

   Add remaining bean mixture, 1/4 cup reserved bean liquid, jicama, and 2 tablespoons cilantro; stir well.

9. 9

   Arrange bell peppers in the bottom and up sides of 4 10-ounce ramekins coated with cooking spray.

10. 10

    Divide bean mixture evenly among ramekins; place ramekins on a baking sheet.

11. 11

    Bake at 350? for 20 minutes.

12. 12

    Invert ramekins onto each of 4 plates. Garnish minced cilantro, if desired.