Time: 60 minutes
Servings: 4
Calories per serving:
Reheating: Refridgerate, or freeze. Reheat in microwave.
Ingredients
- 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
Notes
- Roasted peppers with chilli, lemon & garlic beans on toast are great
Method
- Preheat the oven to 200°C.
- 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.
- If after 30 minutes it looks as though the peppers are catching too quickly, turn the heat down a fraction.
- Meanwhile, stir the extra virgin olive oil, garlic, chilli flakes, salt, cannellini beans and lemon zest together in a bowl and set aside.
- 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.
- Season to taste, then remove the leaves and sprigs and serve piled onto toasted bread.