Tangy Cannellini Beans with Roasted Red Pepper

Hello everyone,

My son is in a CBD oil study at Albert Einstein which means that I get to get out of dodge once a month. It may seem like a chore to drive all the way to the Bronx but it’s what you DO when you get to the Bronx that makes it exciting!

We hit up Arthur Avenue where we not only got free covid tests on the corner (negative, btw), but also hit up an array of shops selling some of the tastiest Italian delicacies around.

We loaded up our shopping bag with fresh bread, Piave cheese, Parm, Italian sweet sausage, salami and fresh mozzarella that I used in the recipe below.

The outing would have been perfect if we could have dined in one of the awesome restaurants there but that will come once everyone wears a dang mask and washes their hands….

Tangy Cannellini Beans with Roasted Red Pepper:

1 15.5 ounce can of cannelini beans or chick peas

1 roasted red pepper, chopped

1/2 cup cilantro, washed and finely chopped

3 scallions, washed and chopped to pea size

2 tsp olive oil

2 tsp balsamic vinegar

1 Tbs lemon juice

2 ounces mozzarella, preferably fresh mozzarella or any mild cheese, cut into cm sized pieces

Salt and pepper to taste


Combine all of the ingredients until fully mixed and marinate for at least a few hours so the flavors meld.

Serve warm or cold.


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