Sweet tomato & pepper sauce, Cheddar, rosemary & crispy stodgy bread. This is a great opportunity to try different beans, or even chickpeas.
1 HOUR 10 MINUTES
1 red onion
2 cloves of garlic
1 fresh red chilli
1 teaspoon sweet smoked paprika
1 tablespoon cider vinegar
1 x 450g jar of roasted peppers in brine
1 x 400g tin of quality plum tomatoes
1 level teaspoon black treacle
4 x 400g tins of beans, such as butter, cannellini
½ a loaf of rustic bread (250g)
60g mature Cheddar cheese
4 sprigs of fresh rosemary
1. Preheat the oven to 200C/400F/gas 6. Peel the onion and garlic, and scrub the carrot, then whiz in a food processor with the chilli until finely chopped. Tip into a large nonstick ovenproof frying pan over a medium heat with 1 tablespoon of oil and the paprika, then fry for 15 minutes, or until lightly caramelised, stirring regularly. Add the vinegar and leave to cook away, then tip back into the food processor with the peppers (juices and all) and tomatoes and whiz until smooth. Pour back into the pan, add the treacle and bring to the boil. Tip in the beans (juices and all), then simmer for 5 minutes, while you slice the bread 1cm thick.
2. Coarsely grate the cheese and stir through the beans, then season to perfection with sea salt and black pepper. Fan the bread over the top of the pan, patching up any gaps, then lightly push it down into the sauce and rub a little sauce over the top. Pick the rosemary leaves and toss with a little oil, then sprinkle over the top. Bake for 30 minutes, or until golden and gnarly (you’re aiming for the perfect contrast between crisp and wonderfully stodgy).
3. Nice served as the main event or as a side – Ilike it with a crispy tangy salad.
NUTRITION PER SERVING 384 kcal; 9.2g fat (3.3g saturated); 20.3g protein; 56.5g carbs; 11g sugars; 0.6g salt; 12.3g fibre
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