Recipe for Mexican Mev with Beans, Peppers, and Jicama 
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Yield:
4
Ingredients:
Amount Ingredient
30 oz Cannellini Beans
1 tbl Vegetable Oil
2 cup Onion Vertically Sliced
1/2 tsp Chipotle Pepper Sauce
1 tsp Dried Savory
2 x Garlic Cloves Minced
1/2 cup Jicama Peeled And Diced
2 tbl Minced Fresh Cilantro
12 oz Roasted Red Peppers
Vegetable Cooking Spray
Instructions:
Instructions: Preheat oven to 350?.
Drain beans in a colander over a bowl, reserving 1/4 cup bean liquid. Set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and saute 5 minutes. Add beans, chipotle sauce, savory, and garlic; saute 5 minutes. Remove from heat. Place 2 cups bean mixture in a large bowl; mash with a potato masher. Add remaining bean mixture, 1/4 cup reserved bean liquid, jicama, and 2 tablespoons cilantro; stir well. 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. Bake at 350? for 20 minutes. Invert ramekins onto each of 4 plates. Garnish minced cilantro, if desired.

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