Roasted Red Pepper White Bean Ramen
Roasted red peppers are one of those ingredients that taste way better than the effort required to make them, because all you have to do is blacken them under the broiler until the skin blisters, and suddenly they're sweet and smoky and ten times more interesting than raw peppers. Pairing them with white beans creates this creamy, hearty combination that's satisfying without being heavy, and the beans soak up whatever flavors you throw at them. Serving it over ramen noodles in a light tomato broth turns it into a complete meal that's plant-based, Mediterranean-inspired, and the kind of thing you make when you want something comforting but don't want to feel weighed down afterward. It's bright, it's sweet, and it's the kind of meal that makes you feel like you're eating something good for you even if you're just trying to clear out the pantry.
Peppers char and bleed—beans soften into the warmth—olive oil runs gold.
Let Me Tell You...
I learned to roast red peppers from a cooking show where the chef made it look impossibly easy, just throwing whole peppers under the broiler and letting them char until the skin turned black and blistered.
I tried it at home and set off the smoke alarm twice before I figured out that you're supposed to watch them, not just walk away.
Once I got the hang of it, roasted peppers became one of my favorite things to make because the smell alone is worth the effort, sweet and smoky and almost addictive.
The char adds smoky flavor.
After roasting, you're supposed to put the peppers in a bowl and cover them with plastic wrap so the steam loosens the skin, which makes them easier to peel.
I'd wait ten minutes, peel off the charred skin, and slice the peppers into strips.
They'd be sweet and tender with this smoky depth that raw peppers could never match.
I started adding them to everything, pasta, sandwiches, salads, and one night I decided to throw them into a ramen bowl with white beans because I had both in the fridge and no other plan for dinner.
Rinsing washes away the flavorful juices that make them special.
I made a simple broth with vegetable stock, canned tomatoes, garlic, and a little smoked paprika to echo the smokiness of the peppers.
I added the white beans and let them simmer until they were soft and creamy, then stirred in the roasted red peppers at the end so they wouldn't fall apart.
I cooked the ramen noodles, ladled the broth and vegetables over them, and topped it with fresh basil and a drizzle of good olive oil because that's what you do with Mediterranean food.
Rinse them first to remove the salty canning liquid.
The first bite was bright and sweet with that smoky undertone from the roasted peppers.
The white beans were creamy and hearty, and the tomato broth was light enough that it didn't weigh everything down.
The noodles soaked up the flavors and turned tender and glossy, and the basil added freshness that made the whole thing taste clean and satisfying.
It's the kind of meal that makes you feel virtuous and full at the same time, which is a rare combination and one worth repeating.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 3 large red bell peppers
- 1 can (15 oz) cannellini or Great Northern beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 3 cups vegetable broth
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 3 tablespoons extra-virgin olive oil (divided)
- 1/4 cup fresh basil leaves, torn
- Salt and black pepper, to taste
- Lemon wedges, for serving
Preparation
- Preheat the broiler to high. Place the whole red bell peppers on a baking sheet lined with foil. Broil for 12-15 minutes, turning every 3-4 minutes, until the skin is completely blackened and blistered on all sides.
- Transfer the charred peppers to a bowl and cover tightly with plastic wrap or a lid. Let them steam for 10 minutes. Once cooled, peel off the charred skin, remove the seeds and stems, and slice into 1-inch strips. Do not rinse.
- Heat 2 tablespoons of olive oil in a medium pot over medium heat. Add the minced garlic and cook for 1 minute until fragrant but not browned.
- Add the diced tomatoes (with their juices), vegetable broth, smoked paprika, and dried oregano. Stir to combine. Bring to a gentle simmer and cook for 10 minutes to let the flavors meld.
- Add the drained white beans and roasted red pepper strips. Simmer for another 5 minutes until the beans are heated through and the peppers are tender. Taste and adjust seasoning with salt and black pepper as needed.
- While the broth simmers, cook the ramen noodles according to package instructions until just tender. Drain and set aside.
- Divide the cooked ramen noodles between two serving bowls. Ladle the roasted red pepper and white bean broth generously over the noodles.
- Top each bowl with torn fresh basil leaves and drizzle with the remaining tablespoon of olive oil.
- Serve immediately with lemon wedges on the side for squeezing.