Last February I received Orca Beans in a swag bag. I’ve never heard of them before but wanted to save them for a special occasion. Weeks after storing the beans in my pantry, it became so hot, I’m talking in the 90’s hot. Consuming beans didn’t sound too appetizing. I tend to eat super light meals during the warm weather months.
Every time I go into my pantry, I see these gorgeous beans.
I’ve recently partnered up with Mezzetta and I had an ah-ha moment. I’m not sure why it took so long to figure out, but after seeing all these peppers I thought: COLD BEAN SALAD!
You guys, there’s no need for a recipe. All you need is your choice of Mezzetta peppers.
They have a great selection:
What I loved about Orca Beans is that it only took 45 minutes to cook (without a pressure cooker). That’s fairly quick for beans. I used Mezzetta Tamed Diced Japapeno Peppers and Roasted Bell Peppers.
I also threw in chopped yellow tomatoes, green onions and fresh basil. Squeezed fresh lemon juice, seasoned with salt and pepper. I chilled for a couple of hours and enjoyed it.
Simple, light and delicious.
This would make a great side dish, entree or even a great taco topper. Did I mention that this is also Vegan/Vegetarian friendly. Meatless Monday, y’all!
The quality and taste of Mezzetta peppers is great. All of their peppers come from local farms where they are picked, roasted and packed within twenty four hours.