3 cups cooked cannellini beans
2 carrots, sliced into 1/4 inch thick rounds or ovals
1 green pepper, sliced into short strips
2 cups mushrooms, sliced into quarters
1 red onion, sliced into short strips
1/2 head garlic
1/3 cup olive oil
3 tablespoons red wine
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1/4 teaspoon crushed chili pepper
1/2 tablespoon oregano
2 tablespoons parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons lemon juice
1. In a small saucepan, mix the olive
oil, wine, vinegar, brown sugar, chili pepper, oregano, parsley,
salt, and pepper, and bring to a simmer over low heat. Continue
simmering for 5 minutes, turn off the heat, and mix in the
lemon juice.
2. Meanwhile, roast the carrots and pepper in a pan and the
garlic wrapped in aluminum foil, at 350 degrees. After 10
minutes, start roasting the mushrooms and onion in a separate
baking pan. Continue roasting the vegetables for another 7-10
minutes, or as desired.
4. When the garlic is soft, remove it from the aluminum foil,
peel off the skin, and mash it into the sauce in the saucepan.
3. In a large mixing bowl, combine the beans, roasted vegetables,
and sauce, and mix well. Serve right away, or later at room
temperature.
