Cannolini Bean with Peppers (Fagioli Con I Bibi)

by Donald Ohlen

serves 4

1 red pepper
1 yellow pepper
1/2 cup olive oil, plus more for sautéeing
2 shallots, minced
1 can cannolini beans
1 cup arugula
salt and pepper
Parmigiano-Reggiano cheese

Roast peppers over an open flame until blackened. Put in paper bag for about 10 minutes, until cool enough to handle. Peel, seed and cut into strips. Place into a bowl with 1/2 cup olive oil. Sauté shallots in olive oil. Add drained beans, peppers and oil to pan. Add arugula and wilt slightly. Add salt and pepper to taste. Place on plate and shave cheese on top.

This is great with lamb.