Roasted Romano peppers with white beans, tomatoes and taggiasche olives. Sweet tomatoes, roasted peppers and small, plump Taggiasche olives ensure a good mix of flavours in this colourful, vibrant dish that’s perfect for a summer lunch outdoors.
1 hour 15 minutes
medium romano peppers
mixed tomatoes, halved
sprigs of thyme, leaves picked
heaped ½ tablespoon
dried chilli flakes
olive oil, plus extra for the beans
A handful of
fresh oregano leaves
A handful of
edible flowers such as borage
fresh cannellini beans or other white beans, podded
sprigs of thyme
salt and black pepper
Preheat the oven to 200°C.
Place the beans, tomatoes, garlic, bay leaves and thyme in a baking tray or dish and add cold water until the beans are just covered, along with a splash of olive oil.
Cover with foil and bake in the oven for 45 minutes to an hour, or until the beans are tender.
Once the beans are cooked, season with salt and pepper.
Meanwhile, place the whole peppers, halved tomatoes, thyme, chilli flakes and olive oil in a tray, add a pinch of salt, and place under a hot grill for 10–15 minutes, turning once, and then rest for a further 10 minutes.
Add the olives to the beans. Spoon into a dish and lay the peppers and tomatoes on top, finishing with a sprinkle of oregano and edible flowers.