Double Pepper Bean Pot

Name: Double Pepper Bean Pot
Yield: For 8
Ingredients: 1 tbsp paprika; 3 garlic cloves; 4 tbsp olive oil; salt and pepper; Quick Tomato Sauce; few chives, to garnish; 450 g/1 lb red kidney beans; 2 bay leaves; sprig of thyme; 2 celery stalks; 4 red sweet peppers (about 450 g/1 lb); 4 hot red chillies; 450 g/1 lb red onions

Preparation info

For
8

Difficulty
Easy

Appears in

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.

Ingredients

450 g/1 lb red kidney beans
2 bay leaves
2

Main course
Starter
Side dish
Mediterranean
Vegan
Gluten-free

Method

Preparation

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