a couple of roast peppers

We had a couple of roasted yellow peppers languishing in the fridge in a jar – not enough to do anything substantial with, but needed using up all the same.

Working at home, lunches get very samey – usually soup, bread and cheese or cold meat, although I have to be careful with cheese now 🙁   So occasionally, we branch out and do something a tad more exotic, and the peppers proved to be inspiration.

I chopped an onion in half and sliced it thinly, then sautéd it in some olive oil with some chopped garlic. Added some ras el hanout and stirred it about, then added the peppers, thinly sliced.  Then in went a can of drained kidney beans, and a little stock made from Marigold bouillon and some arrowroot to thicken it). Warmed it all through for about 10 minutes.  We ate it with toasted wholemeal pitta – delicious!