Bethany's Vegan Kitchen

Cannellini beans in a slow roasted beef tomato and red pepper sauce. This is perfect for sharing with flatbread or slices of crusty bread, you can also eat this on toast, or as part of a vegan cooked breakfast. You don’t need to add any sweetness to the sauce, the sugars in the tomato and red pepper add a lovely natural sweetness

Yield; Four servings Cook time; 35 minutes in total if using an air fryer, 45 minutes is using an oven

You’ll need;

1. One beef tomato
2. One red pepper
3. One tablespoon of oil
4. One small brown onion, diced
5. Two 400g tins of cannellini beans, drained and rinsed
6. 20g of dairy free butter or oil
7. One tablespoon of tomato puree
8. Half a teaspoon of smoked paprika
9. Half a teaspoon of dried oregano
10. A pinch of cayenne pepper
11. Salt to taste

Method;

• Start by roasting the tomato and red pepper. Slice the beef tomato in half, removing the stalk, and slice the pepper into quarters
• Drizzle the oil and a pinch of salt over the tomato and pepper, then roast in an air fryer for 20 minutes at 180°C. Alternatively, roast in an oven at 200°C/180°C fan assisted
• Once roasted, leave them to cool to room temperature, then peel and discard the skins. Then use a blender or stick blender to blend the tomato and pepper together until smooth
• Melt the butter/oil in a frying pan over a medium heat, once melted add the diced onion and fry for 10 minutes
• Next add the tomato puree, herbs and spices, allow them to cook together for two or three minutes before adding the blended tomato and pepper, and the cannellini beans
• Allow the beans to heat through and then serve