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10 minutes

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40 minutes

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Pepper-and-bean salad

20 minutes

Pepper-and-bean salad

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

8 red peppers, halved
½ olive oil, cup
2 t garlic, crushed
3 T capers
3 red chillies, chopped
2 T red wine vinegar
2 T fish sauce
½ lemon juice, cup
1 x 410 g butter beans, can
30 g Italian parsley, chopped

Method

Heat the oil in a cast-iron pot or wok over the fire. Toss in the peppers and cook until soft and the edges are charred. Add the remaining ingredients and serve warm or cold.

Find more bean recipes here

Photograph: Jan Ras
Production: Abigail Donnelly
Food Assistants: Bianca Strydon and Ellah Maepa

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Seafood feast

Pan-fried calamari with chickpeas

Pork sausages with creamed baked beans

Lamb caponata

Chicken with bagna cauda

Salsa verde

Cheesy broccoli soup

Spiced lamb rack

Cheese-stuffed baby brinjals

Giant ibhisto and cheese toasts

Pumpkin chowder with salmon

Pepper-and-bean salad

Pepper-and-bean salad

Ingredients

Method