Saturday 18 April 2020

Recipe: Slow Roasted Peppers with Beans

It's a fuss-free variation of peperonata and it's cooked in the oven rather than a frying pan. With garlicky beans, this dish is perfect piled on rounds of thickly sliced bread.





Serves: 4
Prep: 10 min
Cook: 50 min

INGREDIENTS:
5 vine tomatoes, quartered
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 orange pepper, thinly sliced
2 tablespoons olive oil
2 bay leaves
1 large spring of fresh rosemary
1 teaspoon sea salt flakes
Plenty of freshly ground black pepper

BEANS:

1 tablespoon olive oil
1 clove of garlic, minced or grated
1/2 teaspoon chilli flakes
1/2 teaspoon sea salt flakes
1 x 400g tin of cannellini beans, drained and rinsed
1/2 lemon, zest and juice (do not mix)

TO SERVE:

Slices of fresh bread of your choice (sourdough in our house)

Preheat the oven to 180
°C fan/200°C/gas 6.
Tip the tomatoes, peppers, oil, herbs, salt and pepper into a roasting tin large enough to hold everything in one layer, mix well, then transfer to the oven and roast for 40 minutes. If after half and hour it looks as though the peppers are catching too quickly, turn the heat down a notch.

Meanwhile, combine the olive oil, garlic, chilli flakes, salt, cannillini beans and lemon zest together in a bowl and set aside. 


Once the peppers have had 40 minutes, stir through the beans, turn the oven down to 160°C fan/180°/gas 4 and cook for a further 10 minutes.


Taste and adjust the salt and pepper as needed, adding more olive oil if you wish, then remove the bay leaves and rosemary springs, and stir the lemon juice through.
Serve with bread. 

This tastes even better the next day, although there's a very small chance there will be anything left!


Enjoy!

Source: The Roasting Tin Around the world.