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Beans and pepper in tomato sauce

This beans and pepper in tomato sauce  is a typical one -pot Mediterranean dish. Serve it with garlic bread or toast for a vegan meal. Alternatively serve it as a side dish with grilled sausages, pork chops or steak.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Greek, Italian, Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 2 cloves of garlic
  • 1 yellow or orange bell pepper
  • 1 Tbsp. olive oil
  • 1 tsp oregano
  • ½ tsp of chilli flakes or 1 tsp paprika
  • 1 Tbsp. tomato pure
  • 1 handful cherry tomatoes
  • 2 tsp red wine vinegar
  • Pinch of sugar
  • Water
  • 1 tin borlotti beans drained
  • Parsley

Method
 

  1. Thinly slice the onion & bell pepper and chop the garlic. Cut the tomatoes in half.
  2. Heat the oil in a frying pan and sauté the onion and pepper for 5 minutes, then add the garlic, chilli and oregano. Add the tomato purée and paprika, stir, then add the tomatoes. Season with salt and pepper.
  3. Add the vinegar and sugar and stir for a minute until it’s sticky. Add some water, cover and cook for 10 minutes until you get a thick, sticky sauce.
  4. Add the beans and warm through - add more water if the sauce is too thick.
  5. Warm through, then taste and adjust the seasoning to your liking.
  6. Stir in some chopped parsley and serve.