Slow-roasted peppers with chilli, garlic and beans recipe

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Slow-roasted peppers with chilli, garlic and beans recipe

A take on peperonata – red and yellow peppers softened down slowly along with oil, garlic and onions. Usually made in a frying pan, this one-pot version is cooked in the oven. It's perfect served with sliced and toasted bread.

Tip: this tastes even better the next day, so it’s well worth making in advance and reheating.

Ingredients

  • 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
  • 1 tsp sea salt flakes
  • 1 large pinch of freshly ground black pepper
  • 2 tbsp extra virgin olive oil
  • 0.5 clove of garlic, finely grated
  • 0.5 tsp chilli flakes
  • 1 tsp sea salt flakes
  • 1 x 400g/14oz tin of cannellini beans, drained and rinsed
  • 0.5 lemon, zest only
  • 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
  • 1 tsp sea salt flakes
  • 1 large pinch of freshly ground black pepper
  • 2 tbsp extra virgin olive oil
  • 0.5 clove of garlic, finely grated
  • 0.5 tsp chilli flakes
  • 1 tsp sea salt flakes
  • 1 x 400g/14oz tin of cannellini beans, drained and rinsed
  • 0.5 lemon, zest only
  • 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
  • 1 tsp sea salt flakes
  • 1 large pinch of freshly ground black pepper
  • 2 tbsp extra virgin olive oil
  • 0.5 clove of garlic, finely grated
  • 0.5 tsp chilli flakes
  • 1 tsp sea salt flakes
  • 1 x 400g/14oz tin of cannellini beans, drained and rinsed
  • 0.5 lemon, zest only
To serve
  • 4 rounds of thickly sliced, toasted bread
  • 4 rounds of thickly sliced, toasted bread
  • 4 rounds of thickly sliced, toasted bread

Details

  • Cuisine: Mediterranean
  • Recipe Type: Peppers
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 60 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 180°C fan/200°C/390°F/gas mark 6.
  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 transfer to the oven and roast for 50 minutes. If after half an hour it looks as though the peppers are catching a bit too quickly, turn the heat down a fraction.
  3. Meanwhile, stir the extra virgin olive oil, garlic, chilli flakes, salt, cannellini beans and lemon zest together in a bowl and set aside.
  4. Once the peppers have had 50 minutes, stir through the beans, then turn the oven down to 160°C fan/180°C/356°F/gas mark 4 and cook for a further 10 minutes.
  5. Taste and adjust the salt and pepper as needed, adding a little more olive oil if you wish, then remove the bay leaves and rosemary sprigs and serve piled on to toasted bread.

This recipe is from The Roasting Tin Around the World – Global One Dish Dinners by Rukmini Iyer. Published by Square Peg, 14th May, £16.99 HBK. Photography by David Loftus.

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