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Red Pepper & Butter Bean Bada Boom

Guest Chef Recipe

Red Pepper & Butter Bean Bada Boom
Courtesy of Pieminister
low fat low sugar, diabetic friendly
1 spoon difficulty rating


Serves: 6

Red Pepper & Butter Bean Bada Boom

A spring pie with a sunny disposition, delicious with your version of a vegan Greek salad. 


  • 4 tbsp olive oil 
  • 2 Ramiro peppers, sliced into rings 
  • 2 red onions, cut into eighths 
  • 3 garlic cloves, finely sliced 
  • 6 small tomatoes, cut in half 
  • 3 tbsp vegan plain yoghurt (sugar-free)
  • 400g can of butter beans or cannellini beans, drained 
  • A small bunch of dill, chopped 
  • A small bunch of mint, chopped 
  • A small bunch of parsley, chopped 
  • Sea salt and black pepper 


  • ½ good quality ciabatta loaf (use GF alternative if necessary), whizzed into crumbs in a food processor 
  • A few sprigs each of rosemary, thyme and parsley, finely chopped 
  • 70g non-dairy ‘Parmesan’ cheese, freshly grated 


  1. Preheat the oven to 180°C/350℉/Gas Mark 4.  
  2. Heat the olive oil in a pan, add the peppers and red onions and cook for about 5 minutes.  
  3. Add the garlic and cook for another 4 or 5 minutes, until the vegetables are tender and lightly caramelized.  
  4. Remove from the heat and transfer to a bowl.  
  5. Stir in all the other filling ingredients and season to taste.  
  6. Divide the mixture between 6 large ramekins or similar ovenproof dishes.  
  7. Mix all the ingredients for the topping together. 
  8. Sprinkle the topping over the pies and then bake for 15-20 minutes, until golden and bubbling. 

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