Mae hwn yn bryd un pot llawn o flasau Môr y Canoldir blasus cryf gyda ffa am brotein a llawer o lysiau,,en,Ychwanegwch y pupur coch,,en,munud cyn y diwedd i wasgfa a gwead ychwanegwyd,,en,tatws neu fara crystiog,,en,sblash o olew olewydd,,en,un mawr neu ddau moron bach,,en,llwy fwrdd o oregano sych,,en,llwy fwrdd o tsilis wedi'u sychu,,en,caniau,,en,g wedi'i ddraenio,,en,o ffa borlotti,,en,draenio a'u rinsio,,en,pupur coch mawr,,en,tynnu'r galon a'i dorri'n sgwariau un fodfedd,,en,llond llaw o olewydd du,,en,llwy fwrdd o gaprys,,en. Add the red peppers 10 minutes before the end for added crunch and texture. Gweinwch gyda reis brown, potatoes or crusty bread.

Cynhwysion gwasanaethu 4

winwnsyn mawr, diced

a splash of olive oil

one large or two small carrots, sgwrio a'u deisio

2 ffon seleri, wedi'i dorri

4 ewin o arlleg, briwgig

a tablespoon of dried oregano

a tablespoon of dried chillies (neu i roi blas)

halen

pupur

2 bay leaves

2 llwy fwrdd o biwrî tomato

2 cans (400g, 14 ac)of tomatoes

a can (400g 14 ac), 240g drained) of borlotti beans, drained and rinsed

2 large red peppers, cored and cut into one inch squares

a handful of black olives

2 tablespoons of capers (drained)

Method

Sweat the onion in a splash of olive oil in a large pan with a sprinkling of salt for 5 minutes

Add the carrot and celery, some black pepper, the oregano and chilli flakes, sweat for a further 10 minutes stirring occasionally

Add some water to just cover the vegetables, add the bay leaves and bring to the boil, simmer for about 10 minutes until the carrots have softened

Add the tinned tomatoes and the tomato puree, stir, bring back to the boil, reduce to a simmer and cook for another 20 to 30 minutes adding the chopped peppers 10 minutes before the end (or earlier if you prefer them softer)

Add the beans 10 minutes before the end and stir the olives and capers in just before serving