YIELD: 12 snack-size servings
1 lb. dried Great Northern beans, soaked in water overnight
2 medium red bell peppers
¼ cup red onion
¼ cup extra-virgin olive oil
2 Tbsps. fresh basil, chiffonade
½ cup white balsamic vinegar
Salt and pepper, to taste
2. While beans are cooking, toss bell peppers in oil, salt and pepper and place on grill or burner to roast pepper. Rotate pepper until skin is charred. Place in bowl and cover with plastic wrap.
3. Brunoise or small dice onion. Once peppers have cooled, carefully peel charred skin and remove stem, seeds and white cartilage. Julienne roasted pepper.
4. Combine all ingredients in mixing bowl and season with salt and pepper.
Recipe and photo courtesy of Geoff Straub, executive chef, Pittsburgh Penguins, UPMC Lemieux Sports Complex