This is the result of some all too rare experimentation in the kitchen by myself. Not sure about the name yet, it’s a little long-winded. I’ll think of something more snappy later. 
Anyway, this is similar to a Provencale bean stew. It started off as a Piperonata/Ratatouille and some beans and pesto got chucked in. Very pleased with the result. Great accompaniment to steak or grilled chicken.
Ingredients
- 2 medium courgettes
- 3 peppers (a mix of colours would be nice)
- 2 onions, chopped
- 3 cloves, crushed
- 1 carton passata (about 500g)
- 1/2 tsp dried oregano
- 1 can butter beans or borlotti beans
- 1 tbsp pesto (from a jar is fine)
Method
- Fry the onions and garlic in some olive oil until lightly browned.
- Add the roughly chopped vegetables (you want them to retain some bite) and fry hard to get plenty of colour on them.
- Add the carton of passata, a large pinch of oregano, the butter beans and season well with salt and freshly ground black pepper.
- Bring to the boil and simmer gently until the vegetables are tender.
- Grind some more black pepper and stir the pesto through. That’s it.
Serves 2.
