beans2A Year in My Kitchen: September

Rosinka’s Peppered White Beans

This month’s recipe ranks high in our family favorites.   It’s been shared among family, friends and coworkers.  It’s an easy and sought-after addition to any potluck, pleasing to vegans and full of good carbs.  The original serving instructions recommend a slotted spoon to reduce the oil, but we enjoy it as is. Freshly ground salt and pepper accentuate the flavors. It’s especially tasty when served warm.
Our photocopy of the LA Times “Culinary SOS” is worn and undated.  A reader from Capistrano Beach praised a happy hour appetizer at the Chase Restaurant & Lounge in Santa Barbara. She was rewarded with the recipe for this Romany (gypsy) dish served during Lent and a three-day fast in December which honors Saint Nicholas, from the owner, Sonia Rosinka.

Rosinka's Peppered White Beans
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a simply delicious appetizer dish
Servings Prep Time
15 1hour
Cook Time Passive Time
2hours 8hours
Servings Prep Time
15 1hour
Cook Time Passive Time
2hours 8hours
Rosinka's Peppered White Beans
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
a simply delicious appetizer dish
Servings Prep Time
15 1hour
Cook Time Passive Time
2hours 8hours
Servings Prep Time
15 1hour
Cook Time Passive Time
2hours 8hours
Ingredients
Servings:
Units:
Instructions
  1. Soak beans overnight. The next day, drain & rinse. Simmer beans in a large pot of fresh, salted boiling water for 1/12 to 2 hours. Heat oven to 350 degrees.
  2. Layer the mixture in a 13" x 9" dish: First, cover bottom with a layer of onion, drizzle with olive oil, generously add S&P, add beans, more olive oil, S&P. Repeat until the dish is full. Cover. Bake about 30", until the beans are tender. Remove cover and bake 15" more until beans turn golden.
  3. Season to taste with salt & pepper. Serve on sliced toasted baguette or as a side dish.
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