I don’t use beans anywhere near often enough in my cooking, I have no idea why as they are so versatile.
The humble baked bean of course has had many variations over time, and has been a favourite especially with kids in the UK for many years.
This dish if you like is a grown up version with a kick.
Chilli Callennoli Stuffed Peppers
2 – Red Peppers
1 – Yellow Pepper
2 – Red Chillies (deseeded and finely chopped)
1 – 400 Gm can of Callennoli Beans
60 Gm – Tomato Paste
½ teaspoon – Dried Basil
½ teaspoon – Dried Coriander
100 Ml – Red Wine
25 Ml – White Wine Vinegar
A little olive oil
Cut off the top and deseed 1 red pepper and the yellow pepper then roast in the oven at 180°c for 25 minutes.
Finely chop the other red pepper and cook in a little olive oil along with the white wine vinegar, chillies, basil and coriander on a medium heat for about five minutes.
Add the red wine and tomato paste mix well and cook for 10 minutes.
Now add the beans and cook for a further 5 minutes then fill the roasted peppers and serve.