Turkish white beans in chile-tomato dressing

Turkish white beans in chile-tomato dressing with green peppers,
Peppers by Marlena Spieler, pg 58

1 ½ pounds ripe tomatoes, diced or 1 14 oz can of diced tomatoes
salt to taste
pinch of sugar
1 small to medium sized onion, chopped finely
1 medium-hot fresh red chile, chopped fine
½ to 1 red bell pepper, chopped
3 cloves garlic, chopped
juice and zest of ½ to 1 lemon
3-4 T extra-virgin olive oil
14 oz can of white beans, drained
1 green bell pepper, sliced thin

Place the tomatoes in a small saucepan, and cook over medium heat, stirring occasionally until the tomatoes reduce in volume to about ½ cup. Season with salt and sugar and leave to cool.

Combine the onion, chile, pepper, garlic, lemon juice and zest, olive oil, beans and green pepper. Chill until ready to serve.

Delicious. Pretty fast.

How I did it: I used canned, diced tomatoes and didn’t add sugar to them. I used two pickled hot red chiles, a whole red bell pepper and the juice/zest from a whole medium-sized lemon.

Next time, I’d cut the green bell peppers into bite size pieces to make them easier to eat and add more salt.