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Roasted romano peppers with white beans, tomatoes and Taggiasche olives
Serves 6 Starters and mains
Ingredients
- 6 medium romano peppers
- 350g mixed tomatoes, halved
- 5 thyme sprigs, leaves picked
- ½ heaped tbsp dried chilli flakes
- 50ml olive oil
For the beans
- 600g fresh cannellini beans, or other white beans, podded
- 100g cherry tomatoes
- 2 garlic cloves
- 2 bay leaves
- 2 thyme sprigs
- splash olive oil
- 30 Taggiasche olives
To serve
- handful oregano leaves
- handful edible flowers, such as borage
Method
Preheat the oven to 220C/200C F/Gas 7. Put the beans tomatoes, garlic, bay leaves and thyme in a baking tin or dish and add cold water until the beans are just covered. Add a splash of olive oil, cover with foil and bake in the oven for 45 minutes–1 hour or until the beans are tender, then season with salt and pepper.
Meanwhile, put the whole peppers, halved tomatoes, thyme, chilli and oil in a baking tray or grill pan, add a pinch of salt and place under a hot grill for 10–15 minutes, turning once. Leave to rest for 10 minutes.
Add the olives to the beans, then spoon into a serving dish and lay the peppers and tomatoes on top, finishing with a sprinkle of oregano and edible flowers.
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