Mexican MEV With Beans, Peppers, and Jicama

Ingredients

• 30 ounce .5 can cannellini beans white canned
• 1 teaspoon savory dried
• 2 tablespoons cilantro leaves fresh minced
• 2  garlic cloves minced
• 1 teaspoons hot sauce 
• 0.5 cup jicama diced peeled
• 2 cups onion vertically sliced
• 12 ounce roasted bell peppers red drained
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• ramekin
• potato masher
• colander

Directions

1. Preheat oven to 35
2. Drain beans in a colander over a bowl, reserving 1/4 cup bean liquid. Set aside.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add onion, and saut 5 minutes.
5. Add beans, chipotle sauce, savory, and garlic; saut 5 minutes.
6. Remove from heat.
7. Place 2 cups bean mixture in a large bowl; mash with a potato masher.
8. Add remaining bean mixture, 1/4 cup reserved bean liquid, jicama, and minced cilantro; stir well.
9. Arrange bell peppers in the bottom and up sides of 4 (10-ounce) ramekins coated with cooking spray. Divide bean mixture evenly among ramekins; place ramekins on a baking sheet.
10. Bake at 350 for 20 minutes. Invert ramekins onto each of 4 plates.
11. Garnish with minced cilantro, if desired.