Recipe and image courtesy of Happy Skin Kitchen
Garlicky roasted peppers and cannellini beans
These comforting combo of bright peppers and filling beans makes for a hearty vegan supper
Ingredients
- 250g Cherry tomatoes halved
- 1 Red pepper thinly sliced
- 1 Yellow pepper thinly sliced
- 1 Orange pepper thinly sliced
- 1 tin of cannellini beans drained and rinsed
- A few sprigs of fresh rosemary
- 1 Bay leaf
- 2 cloves of garlic crushed
- Zest of half a lemon
- 4tbsp Extra virgin olive oil
- 1tsp Chilli flakes
- Salt and pepper to taste
Method
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.
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.
Step 3
Remove the bay leaf and rosemary sprigs then serve with some crusty bread.
