Peperonata Bean Bake
Got some veggies lying around? Turn them into our Peperonata Bean Bake. Sweet red and yellow peppers, juicy tomatoes, and plenty of garlic, tossed in some butter beans for that creamy kick. This dish is a summer lifesaver – just throw everything in the oven and let it do the work. Whether you’re hosting friends or just want an easy dinner, this bake is your go-to. Plus, it tastes even better the next day, so make a big batch!
Serves
Ingredients
For the Bake
<item-todo-done>1 red onion<item-todo-done><item-todo-done>2 red peppers<item-todo-done><item-todo-done>2 yellow pepper<item-todo-done><item-todo-done>5 vine tomatoes<item-todo-done><item-todo-done>5 cloves of garlic<item-todo-done><item-todo-done>25g Kalamata olives<item-todo-done><item-todo-done>1 bay leaf<item-todo-done><item-todo-done>1 large sprigs of fresh rosemary<item-todo-done><item-todo-done>3 sprigs of thyme<item-todo-done><item-todo-done>75ml olive oil<item-todo-done><item-todo-done>1 tbsp balsamic vinegar<item-todo-done><item-todo-done>1 tbsp tomato paste<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>½ tsp chilli flakes<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>750g butter beans<item-todo-done>
To Serve
<item-todo-done>100g plant-based feta<item-todo-done><item-todo-done>10g parsley<item-todo-done><item-todo-done>1 tbsp extra virgin olive oil<item-todo-done>
Before you start
Oven 190C fan | Large baking dish
Prep the veg
- Roughly chop the onion, peppers and tomatoes keeping everything quite chunky
- Peel and roughly slice the garlic and zest the lemon saving the juice for later
- Pick the rosemary, thyme and the parsley leaves
Bake the veg
- Transfer the veg to a baking dish, with the garlic, olives, lemon zest, bay leaf, rosemary and thyme sprigs
- In a small jug, whisk together the olive oil, balsamic vinegar, tomato puree, chilli flakes and paprika with a big pinch of salt and pepper
- Pour over the veg mix and toss everything to coat
- Place in the oven for 50 minutes, stirring half way until the peppers are really soft but still holding their shape
- Discard the bay leaf and pour in the beans with their juices, returning to the oven for 10 minutes to warn everything through
Finish and serve
- Stir through the lemon juice and parsley leaves
- Scatter over the feta with a drizzle of extra virgin olive oil to serve with crusty bread