Red Pepper & Butter Bean Bada Boom

Red Pepper & Butter Bean Bada Boom

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

Easy recipeEasy Low fat, low sugar, diabetic friendly Freezable recipe
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Preparation time

Cook time

Total time

45

Servings

6

Ingredients

  • 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

Topping

  • 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

Instructions

  1. Preheat the oven to 180°C/350‚Ñâ/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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