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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.
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.
Remove the bay leaf and rosemary sprigs then serve with some crusty bread.