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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Slow Roasted Peppers with Chilli, Lemon and Garlic Beans
Introduction from Rukmini Iyer
My favourite dish when working in a restaurant kitchen was peperonata – red and yellow peppers softened down slowly in a frying pan along with oil, garlic and onions until they almost melted. It was, as many good things are, time-consuming to make, so I wondered if one might achieve a similar result with oven cooking – and the answer is yes. With garlicky beans, this dish is perfect piled on to rounds of thickly sliced toasted bread.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Tip the tomatoes, peppers, oil, herbs, salt and pepper into a roasting tin large enough to hold everything in one layer, mix well, then transfer to the oven and roast for 50 minutes. If after half an hour it looks as though the peppers are catching a bit too quickly, turn the heat down a tiny fraction.
Meanwhile, stir the extra virgin olive oil, garlic, chilli flakes, salt, cannellini beans and lemon zest together in a bowl and set aside. Once the peppers have had 50 minutes, stir through the beans, then turn the oven down to 160°C fan/180°C/gas 4 and cook for a further 10 minutes.
Taste and adjust the salt and pepper as needed, adding a little more olive oil if you wish, then remove the bay leaves and rosemary sprigs and serve piled on to toasted bread. This tastes even better the next day, so it’s well worth making in advance and reheating.
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From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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