Dette er en én pott tallerken full av sterke deilige smaker fra Middelhavet med bønner for protein og masse grønnsaker. Tilsett rød paprika 10 minutter før slutt for ekstra knase og tekstur. Serveres med brun ris, poteter eller ferskt brød.

Ingredienser serverer 4

a large onion, diced

en skvett olivenolje

en stor eller to små gulrøtter, scrubbed and diced

2 pinner av selleri, opphakket

4 fedd hvitløk, minced

en spiseskje tørket oregano

en spiseskje tørkede chili (or to taste)

salt

pepper

2 laurbærblad

2 tablespoons of tomato puree

2 bokser (400g, 14 oz)of tomatoes

a can (400g 14 oz), 240g drenert) av borlotti bønner, drenert og skylles

2 store røde paprika, cored og kutt i en tomme firkanter

en håndfull sorte oliven

2 ss 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