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Garlicky roasted peppers and cannellini beans

These comforting combo of bright peppers and filling beans makes for a hearty vegan supper

Garlicky roasted peppers and cannellini beans

Recipe and image courtesy of Happy Skin Kitchen

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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

  • 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.

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