Dette er en en gryde fad fuld af stærke lækre Middelhavet smag med bønner til protein og masser af grøntsager. Tilsæt rød peber 10 minutter før slutningen for ekstra crunch og tekstur. Serveres med brune ris, kartofler eller crusty brød.

Ingredienser tjener 4

et stort løg, diced

et stænk af olivenolie

en stor eller to små gulerødder, scrubbed and diced

2 pinde af selleri, hakket

4 fed hvidløg, hakket

en spiseskefuld tørret oregano

en spiseskefuld tørrede chilier (or to taste)

salt

peber

2 laurbærblade

2 spiseskefulde tomatpuré

2 dåser (400g, 14 oz)tomater

a can (400g 14 oz), 240g drænet) af borlotti bønner, drænet og skyllet

2 store røde peberfrugter, kernehus og skæres i én tomme firkanter

en håndfuld sorte oliven

2 spiseskefulde kapers (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