Garlicky roasted peppers and cannellini beans
These comforting combo of bright peppers and filling beans makes for a hearty vegan supper
Published:
Recipe and image courtesy of Happy Skin Kitchen
Ingredients
- Cherry tomatoes 250g, halved
- Red pepper 1, thinly sliced
- Yellow pepper 1, thinly sliced
- Orange pepper 1, thinly sliced
- Cannellini beans 1 tin, drained and rinsed
- Fresh rosemary a few sprigs
- Bay leaf 1
- Garlic 2 cloves, crushed
- Zest of half a lemon
- Extra virgin olive oil 4 tbsp
- Chilli flakes 1 tsp
- Salt and pepper to taste
Method
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Step 1
Add the tomatoes, peppers, rosemary and bay leaf to a large roasting tin. Drizzle with 2 tbsp olive oil, sprinkle with a generous pinch of salt and toss everything together. Roast in the oven at 180°C/Gas Mark 4 for 40 minutes, giving a good stir after 30 minutes.
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Step 2
In the meantime, mix the cannellini beans with the rest of the oil, crushed garlic cloves, chilli flakes, lemon zest and a pinch of salt. Once the peppers have been roasting for 40 minutes, stir through the beans and cook for another 10 minutes.
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Step 3
Remove the bay leaf and rosemary sprigs then serve with some crusty bread.