Maybe because it’s summer but lately I have been loving fuss free, minimum washing up meals and you guys seem to love them too! Beans are a big staple in my diet and this recipe has been my latest obsession, maybe because it’s so ridiculously easy! It needs to roast in the oven for quite some times but once it’s done you can store in then fridge and it’s actually even more flavoursome in the few days after! The tomatoes, onion, chilli and peppers give this recipe that mellow summer feel and create this delicious tomato sauce which the beans swim in happily.

I love it on its own but it’s also great with some crunchy bread and a refreshing salad.

Ingredients:

Serves 4

 Around 800 gr of cooked cannellini or aricot beans  – the equivalent of 2 cans –  *note* for this recipe I think cooking your beans from dry will work best as canned ones sometimes tend to be very mushy ( depending on the brand) but if you are short of time go ahead and used canned, it will still be delicious!

1 onion – finely sliced 

2 cloves or garlic – finely sliced 

2 red bell peppers – deseeded and cut into small pieces 

1 tsp of smoked paprika 

1 red chilli – finely sliced 

A generous handful of fresh oregano leaves 

2 tbsp of tomato puree diluted in 1/2 cup of water 

Around 200gr of cherry tomatoes – cut in halves 

3 tbsp of extra virgin olive oil 

Salt & pepper to taste

Preheat the oven at 180 degrees Celsius.

To a large baking tray add the sliced onion, tomatoes, garlic, peppers, chilli and the cooked beans. Sprinkle the smoked paprika, salt & pepper and oregano leaves on top. With you hands mix everything together, be careful not to break the beans. Pour over the extra virgin olive oil and the tomato paste diluted in the water. Give it another gentle mix.

Cover with some foil and bake in the oven for 50 minutes until the pepper are really soft and mushy. Remove the foil and bake for another 10 minutes so the beans will get slightly crispy on top. If you don’t want your beans to go too dry roast them uncovered for 5 minutes instead.

Serve while still warm although it’s pretty delicious cold too! Store any leftover in airtight container in the fridge for few days.

Share This Recipe:

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email

Leave a Reply

Feeling Inspired?

Sign up to my newsletter for all the latest news about my recipes, product recommendations and skin regimes! Thank you for reading!

Sign Up to My
Newsletter