Rukmini Iyer’s Slow Roasted Peppers With Chilli, Lemon & Garlic Beans

Ingredients

• 5 vine tomatoes, quartered
• 1 red pepper, thinly sliced
• 1 yellow pepper, thinly sliced
• 1 orange pepper, thinly sliced
• 2 tablespoons olive oil
• 2 bay leaves
• 1 large sprig of fresh rosemary
• 1⁄2 – 1 teaspoon sea salt flakes
• Plenty of freshly ground black pepper

Ingredients for beans

• 2 tablespoons extra virgin olive oil
• 1⁄2 clove of garlic, finely grated
• 1⁄2 teaspoon chilli flakes
• 1⁄2 – 1 teaspoon sea salt flakes
• 1 x 400g tin of cannellini beans, drained and rinsed
• 1⁄2 lemon, zest only

Ingredients to serve

• Rounds of thickly sliced, toasted bread