Charred Pepper and White Bean Salad

 

This has become a favorite around here.  I've adapted it from a Cook's Country magazine article that called for some more expensive ingredients such as prosciutto ham, which was expensive even before all the latest inflation.  I like to make it when colored bell peppers are marked down at the produce section of my grocery store.  Ordinarily they are 2.00-2.50 apiece, but this morning I got a package of four for a dollar!  Once they're charred, the parts that were a little wrinkled are not even noticeable.

My adaptation:

3 tbsp. oil + 1/4 cup oil

1 1/2 tbsp lemon juice

1 tsp. table salt, divided

1/2 tsp. smoked paprika

1/8 tsp. cayenne (or chili) powder

2 cans cannellini beans, rinsed

3-4 colored bell peppers, seemed, seeded, and cut into strips

1/4-1/2 cup ham diced into small pieces

1/4 cup Parmesan cheese

1/4 cup chopped toasted almonds

1. Whisk the quarter cup oil, lemon juice, 1/2 tsp salt, paprika, and pepper together in a large bowl.  Add beans and toss to combine.

2. Heat remaining 1 tbsp. oil in a skillet over medium-high heat.  Add bell peppers and remaining 1/2 tsp. salt and cook, stirring every two minutes, until tender and deep spotty brown, about 8 minutes total.

3. Transfer bell peppers to bowl with bean mixture and toss to combine.  Let set for at least 30 minutes.  

4. Add ham, Parmesan, and almonds to bean mixture and toss to combine.  Season with salt and pepper to taste.