Roasted White Beans with Bell Pepper

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the drained white beans dry with paper towels to remove excess moisture, which helps them crisp up beautifully during roasting.

   Tip: Drying the beans is key to achieving a crispy exterior.

2. 2

   In a large bowl, combine the white beans, bell pepper chunks, minced garlic, and thyme. Drizzle with olive oil and toss until everything is evenly coated.

3. 3

   Sprinkle the smoked paprika, red pepper flakes, sea salt, and black pepper over the mixture. Toss again to distribute the seasonings uniformly throughout.

   Tip: Don't skip the paprika—it adds wonderful depth and a subtle smoky flavor.

4. 4

   Spread the bean and pepper mixture in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until the beans develop golden brown spots and the peppers are tender and slightly caramelized.

   Tip: Stirring halfway ensures even browning and prevents any burning on the bottom.

5. 5

   Remove from the oven and immediately drizzle with fresh lemon juice. Pour the vegetable broth over the top and gently stir to combine, allowing the broth to create a light pan sauce.

   Tip: The lemon juice brightens the flavors and the broth keeps everything moist.

6. 6

   Taste and adjust seasonings as needed. Serve warm or at room temperature as a side dish or over grains for a complete meal.