Slow roasted peppers with chilli, lemon & garlic beans from The Roasting Tin Around the World: Global One Dish Dinners (page 202) by Rukmini Iyer

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Notes about this recipe

  • Rabates on June 02, 2026

    Used chickpeas instead of beans and cherry tomatoes instead of quartered whole ones. Topped with Parmesan and served like a pasta dish with salad on the side. Delicious juices!

  • anna_66imxn on May 31, 2026

    Basically just made posh beans on toast with less sauce but it was really yummy. Blended some for the baby and he loved it

  • catmummery on December 24, 2025

    Very easy to prepare, good midweek supper and leftovers even better. I used jarred roasted peppers and added after 30 mins which worked well, whole garlic which I mushed into the beans at end and a bit more lemon juice. Super tasty and some Greek yoghurt on the side

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