Oven-Baked Cannellini Beans with Red Bell Pepper

Baltic-inspired comfort food: tender cannellini beans paired with red bell pepper and green bell pepper and white beans, finished with epazote and lemongrass and a hit of garam masala and turmeric. 1. Pat the cannellini beans dry and season with sea salt, garam masala and turmeric. 2. Heat chicken fat (schmaltz) in a heavy pan and grill the cannellini beans until it develops a deep golden crust, about 17 minutes. 3. Add red bell pepper and green bell pepper to the pan and cook until just tender, stirring in epazote and lemongrass for fragrance. 4. Cook the white beans separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.