Olive Oil
2 capsicums, halved, seeds removed
2 sweet chillies, halved, seeds removed
1 head or bulb of garlic, end cut off
1 Onion, diced
4 tomatoes, diced
Salt & pepper to taste
1 Tin of Black Beans (Turtle Beans), removed from tin and rinsed well
Stock cube or stock
Cooked pasta & parmesan to taste
Method
Preheat oven to about 200 degrees celsius.
Place some baking paper on a baking tray.
Chuck the capsicum, chillies and garlic on the tray.
Drizzle with olive oil generously.
Place in the oven and cook until the veg is softened and has some roasting marks.
Remove the veg from the oven and let sit to cool down.
Once cooled slightly, squeeze the garlics out of their shells.
(Sometimes the skins of the capsicum or chillies can get a but tough while their roasting. You can remove the skins, and just add in the fleshy parts of the veg to the sauce, or add in the whole veg, depending on taste. I like to add the whole thing, because, you know, fibre & flavour.)
Meanwhile...
Heat a drizzle of olive oil in a saucepan
Fry onions until browned
Add the tomatoes with some salt & pepper to taste
Once the tomatoes are on their way to softening,
Add the roasted veg to the onions with a bit of the oil they cooked in and stir through
Add the beans,
Melt the stock cube in some boiling water, maybe a 1/4 cup of water, but add more or less if required or desired.
(To be honest, I just chuck in the stock cube and the water and let it melt while it's cooking, but you can put it in water first if you prefer)
Simmer until everything is looking combined and saucey
Serve with the cooked pasta. Oh my yum!
