Ingredients;
2 sweet pointed peppers
2 tbsp olive oil
1/2 tsp sweet smoked paprika
A small handful of fresh basil
A few stalks of fresh thyme
400g tin cooked haricot beans in water
1 tsp tomato puree
1 tbsp lemon juice
Method;
1. Preheat the oven to 190 degrees Celsius.
2. Wash, deseed and cut the peppers into rough pieces, place in a roasting tray and coat with 1 tbsp of the oil, the paprika, salt and pepper. Cook in the oven until tender and slightly charred at the edges, around 20-25 minutes.
3. Roughly chop the herbs and add to a blender along with the beans (drained), the peppers and all of the other ingredients.
4. Blend until smooth, season to taste with salt and pepper.
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