- serves 4 people
- preparation 10 minutes
- cooking 1:30 hour
- difficulty Easy level
Ingredients
- 1 large onion, roughly chopped
- 6 capsicum (peppers), assorted red and yellow, deseeded and quartered
- 400 g (14 oz) tomatoes, assorted sizes and colours
- 20 thyme sprigs
- 120 ml (6 tbsp) olive oil
- 2 400 g tins butter beans, drained
- 2 tsp ground allspice
- 350 g (12 oz) green beans
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 200°C (180°C Fan/Gas 6).
- Transfer the onion and other vegetables to a roasting tin with the whole thyme sprigs and trickle over the olive oil. Roast the vegetables for 1 hour.
- Add the butter beans and ground allspice to the roasting tray and mix well, making sure that any dry parts are well coated in olive oil. Bake for a further 30 minutes.
- Meanwhile, cut the stem ends off the green beans. Cook in a pan of boiling salted water for 4 minutes. Remove and refresh in a bowl of iced water.
- Fold the green beans into the roasted vegetables. Season with salt and pepper and serve.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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