What you do:
1. Slice bell peppers whole cross-wise making ‘rings’. You can hull out the seeds if you want—I leave them in. In medium-sized skillet over medium heat, put half of the EVOO, salt/pepper to taste and lightly sauté bells for just a few minutes until al dente and more brightly colored.

2. In another medium sized skillet over medium low heat, sauté shallots & garlic in remaining EVOO until translucent. Drain beans reserving about half the juice. Place beans in skillet along with chix broth. Turn up heat to medium and simmer for about 15 minutes stirring gently (so as not to bruise and break beans.)

3. Reduce heat to low. Add tomatoes and basil and blend. Add a few shakes of the flaked chili peppers and salt/pepper to taste.

Chef's Note & Story

Bells, Basil & Creamy Warm White Bean Salad

Looking at four exquisite red, green, orange and yellow bell peppers on my kitchen counter and knowing that in my herb garden were beautiful leafy stalks of basil, I had the inspiration for this summer salad. The crunchy was there, now I needed the creamy—and it was only a few steps away in my pantry—white beans! Add to that just a few other ingredients, and this would become another example of a Bohemian Bold dish—peasant fare transformed into chic and luxurious cuisine! This really is a work of art salad with all the interesting shapes, colors, and textures!