Pepperonata is an Italian dish made with capsicums. I use a Moroccan spice mix and black beans (a staple in Latin American cooking) for a hearty, “international” dish. The Ras el Hanout spice gives the dish great flavour – but if you can’t find it, use 1 Teaspoon of smoked paprika and one of ground cumin instead. This dish looks so beautiful when all the capsicums are different colours – but it is fine to use only one colour. It is a great way to use up capsicums that have lost their crispness. You can also swap in cannellini or kidney beans if you can’t find black beans.
“Pepperonata” with Black Beans and Ras el Hanout
4 large capsicums in all different colours
2 onions OR 2 leeks
2 cloves garlic
1 Tablespoon of Ras-el-hanout
800g tinned tomatoes or passata
2 tins of black beans, drained and rinsed
Parsley to serve
- Slice capsicums into strips as thin as you can make them
- Peel onion, cut in half, then cut into silvers OR thinly slice leeks
- Chop garlic
- In the frying pan, heat a few glugs of olive oil over a medium heat.
- Gently cook onion until fragrant and soft.
- Add garlic and Spice cook until fragrant.
- Add capsicums and cook until soft
- Add tomato, stir-through and cook for around ten minutes. (Add a splash or two of water if the mixture is too dry and keeps burning on the bottom
- Add black beans and keep cooking until heated through.
- Serve with parsley leaves sprinkled over top
- This is a good way to use up capsicums that have gone a bit soft and no longer seem appealing. It eeks every last bit of value, taste and nutrition out of them.
- Use dried black beans to reduce packaging and make the meal cheaper.
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