Time: 60 minutes

Servings: 4

Calories per serving:

Reheating: Refridgerate, or freeze. Reheat in microwave.


  • lemon & garlic beans Serves 4
  • 5 vine tomatoes, quartered
  • 1 red pepper thinly sliced
  • 1 yellow pepper thinly sliced
  • 1 orange pepper thinly sliced
  • 2 tbsp olive oil
  • 2 bay leaves
  • 1 large sprig of fresh rosemary
  • ½-1 tsp sea salt flakes
  • plenty of freshly ground black pepper for the beans:
  • 2 tbsp extra virgin olive oil ½ clove of garlic
  • finely grated ½ tsp chilli flakes
  • ½-1 tsp sea salt flakes
  • 1 × 400g tin of cannellini beans
  • drained and rinsed ½ lemon
  • zest only to serve: rounds of thickly sliced
  • toasted bread


  • Roasted peppers with chilli, lemon & garlic beans on toast are great


  1. Preheat the oven to 200°C.
  2. Tip the tomatoes, peppers, oil, herbs, salt and pepper into a roasting tin large enough to hold everything in one layer, mix well, then roast for 50 minutes.
  3. If after 30 minutes it looks as though the peppers are catching too quickly, turn the heat down a fraction.
  4. Meanwhile, stir the extra virgin olive oil, garlic, chilli flakes, salt, cannellini beans and lemon zest together in a bowl and set aside.
  5. Once the peppers have had 50 minutes, stir through the beans, then turn the oven down to 180°C and cook for a further 10 minutes.
  6. Season to taste, then remove the leaves and sprigs and serve piled onto toasted bread.
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