Orange Habanadas add floral pepper aroma to a creamy bean dip without relying on hot chilies.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 200 g Habanada peppers, halved and seeded
- 1 can white beans, 540 ml, drained and rinsed
- 2 tbsp olive oil, divided
- 1 small garlic clove
- 2 tbsp lemon juice
- 3 tbsp water, plus more as needed
- 1/4 tsp salt
Method
- Heat oven to 220°C / 425°F. Toss peppers with 1 tbsp oil on a tray.
- Roast 18–20 minutes, turning once, until softened with browned edges.
- Blend peppers with beans, remaining oil, garlic, lemon, water and salt. Add water by spoonfuls for a scoopable texture.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
This is not a shelf-stable preserve or a tested canning recipe. Keep sauces, pesto and vegetables with oil refrigerated; do not store them at room temperature.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
- Biquinho Whipped Feta with Lemon and Parsley
- Zebrange Mango Salsa for Black Bean Tacos
- Aji Cachucha Black Beans with Lime
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
