Slow Roasted Peppers with Chilli, Lemon & Garlic Beans

My favourite dish when working in a restaurant kitchen was peperonata – red and yellow peppers softened down slowly in a frying pan along with oil, garlic and onions until they almost melted. It was, as many good things are, time-consuming to make, so I wondered if one might achieve a similar result with oven cooking – and the answer is yes. With garlicky beans, this dish is perfect piled on to rounds of thickly sliced toasted bread.

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Ingredients

vine tomatoes 200 g (quartered)
bell pepper 3 (sliced)
olive oil 4 tbsp
fresh rosemary pinch
cannellini beans 400 g (drained)
lemon ½ (zest)
chilli flakes pinch
garlic cloves ½ (grated)
ciabatta roll 4 (toasted)
bay leaf 2

Method

Preheat the oven to 180°C fan/200°C/gas 6. Quarter the tomatoes and thinly slice the bell peppers. I like to use a mix of red, orange and yellow bell peppers.
Tip the tomatoes, peppers, half the olive oil, bay leaf and rosemary into a roasting tin large enough to hold everything in one layer. Season with salt and pepper and 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.
Meanwhile, make the garlic beans. Grate the garlic and zest the lemon. In a bowl mix together the rest of the olive oil, garlic, chilli flakes, salt, cannellini beans and lemon zest together in a bowl and set aside.
Once the peppers have had 50 minutes, stir through the beans, then turn the oven down to 160°C fan/180°C/gas 4 and cook for a further 10 minutes. 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.
Meanwhile, toast the ciabatta or your preferred bread.
Served piled onto the toasted ciabatta. This tastes even better the next day, so it’s well worth making in advance and reheating. Enjoy!

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Slow Roasted Peppers with Chilli, Lemon & Garlic Beans

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