This is another fantastic vegetarian and vegan dish. Don’t skimp on the rosemary or chilli as they give the dish its robust character.
250g dried pinto beans, covered in water and soaked overnight
3 tablespoons olive oil
1 large or 2 medium onions, peeled and sliced
2 or 3 cloves of garlic, peeled and finely chopped
3 sweet peppers – 1 each of red, yellow and orange – deseeded and sliced
1 x 400g tin of chopped tomatoes
2 rounded tablespoons tomato puree
2 tablespoons red wine vinegar
A generous handful of basil leaves, roughly chopped
1 tsp fresh thyme leaves, chopped (or ½ tsp dried thyme)
1 tablespoon of fresh rosemary leaves, finely chopped
Freshly ground black pepper
½ tsp cayenne
100g black olives, stoned
Drain and wash the beans. Place them in a large saucepan, cover with plenty of cold water and bring to a boil. Boil for 10 minutes then reduce the heat, cover and simmer until tender, approx. 1 hour. Drain, reserving 300ml of the cooking liquid.
Meanwhile, heat the oil in a wide based pan and sauté the onions until softened, approx. 10 minutes. Add the garlic and stir-fry for 1 minute, then add the peppers and continue to cook until they start to soften, about 7 minutes. Stir in all of the other ingredients (don’t forget the beans and their reserved cooking liquid) except the olives. Cover and simmer for 40 minutes.
At this stage the dish can be cooled and stored in the fridge until needed.
To finish the dish, bring it back to a simmer. Taste it and adjust the seasoning adding salt, pepper, cayenne and vinegar as necessary. Stir in the olives and heat through.
I like to serve this dish with boiled white long grain rice or baked sweet potatoes.