2 bunch broccoli rabe
1 jar roasted red peppers, sliced
1 can cannellini beans
8 slices pepperoni
1 Tbl. olive oil
1 Tbl. Vampire Repellent seasoning
1 c chicken stock
Cut 1" of the stem from the rabe and discard, chop the rest down using 1" slices, it doesn't need to be perfect. In a Dutch oven, heat the olive oil over medium heat. Add garlic and pepperoni, sauté until caramelized. Add rabe and stir around a bit. Finally add the cannellini beans, roasted peppers, seasoning and chicken stock. Continue cooking over medium low heat until the rabe is tender, about 20 minutes. Serve with a nice grated Parmesan cheese and a nice crusty loaf of bread.