Double Pepper Bean Pot

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Appears in

Food of the Sun: A Fresh Look at Mediterranean Cooking

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

  • About

Chillies and sweet peppers are from the same Capsicum family and have natural flavour affinities, for chilli is about not only heat but taste. This dish can be served as part of a mezze, as a vegetable with a main course - it is particularly good with grilled fish - or as a vegetarian main course with rice.


  • 450 g/1 lb red kidney beans
  • 2 bay leaves
  • 2 celery stalks
  • sprig of thyme
  • 4 red sweet peppers (about 450 g/1 lb)
  • 4 hot red chillies
  • 450 g/1 lb red onions
  • 3 garlic cloves
  • 4 tbsp olive oil
  • 1 tbsp paprika
  • Quick Tomato Sauce
  • salt and pepper
  • few chives, to garnish



Soak the beans overnight in cold water. Boil hard for 10 minutes, then change the water. Add the tied bouquet garni of bay leaves, celery and thyme. Then cook for about 1 hour, until just done. Drain and discard the bouquet garni, but reserve the cooking liquid.

Preheat the oven to 150°C/300°F/gas2.

Blister and blacken the peppers over an open flame or on a ridged grill pan. Cover for 10 minutes, then peel. Destem and deseed the peppers and the chilli peppers. Cut the sweet peppers into 1 cm/½ in strips. Peel and dice the onions and the garlic.


Put all the vegetables in a heavy casserole and sweat for 5 minutes in the olive oil. Add the beans, the paprika and tomato sauce. Turn with a spoon to mix evenly and pour over just enough of the cooking liquid barely to cover. Season with salt and pepper.

Put on the lid and bake in the oven for 1½ hours. During the baking, remove the lid from time to time and give the pot a stir.


Just before serving, snip the chives over.

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