Tomatoey Butter Beans with Roasted Vegetables
Ingredients
- 1 tin of butterbeans
- 4 ripe salad tomatoes
- 4 cloves of garlic
- 1/2 a red onion
- 1/2 tsp chilli flakes
- 1 tsp capers
- 2 peppers (yellow, orange or red)
- 1/2 a large courgette or 1 small one
- 1 tbsp each of green and black chopped olives
- 3 tbsp olive oil
- Handful of fresh basil
- Salt & pepper
Preparation
Pre-heat the oven to 190C
Cut the peppers and courgette into big chunks, drizzle with oil and roast for 25 minutes
Slice the onion into half moons and finely chop the garlic
Cut the tomatoes into small cubes
Heat a pan and then add oil and begin to saute onions for 5-8 minutes until starting to brown
Next add the garlic, saute for 1 minute
Add in the tomatoes and chilli flakes and cook until soft
Pour in the butterbeans and their water, the capers and the olives and bring to a boil and simmer for 15 mins until thick
Once vegetables are done in the oven add them into the beans, sprinkle with lots of fresh basil to finish
