Slow-roasted peppers with chilli, garlic and beans recipe

Ingredients

• 5 vine tomatoes, quartered
• 1 red pepper, thinly sliced
• 1 yellow pepper, thinly sliced
• 1 orange pepper, thinly sliced
• 2 tbsp olive oil
• 2 bay leaves
• 1 large sprig of fresh rosemary
• 1 tsp sea salt flakes
• 1 large pinch of freshly ground black pepper
• 2 tbsp extra virgin olive oil
• 1/2 clove of garlic, finely grated
• 1/2 tsp chilli flakes
• 1 x 400g/14oz tin of cannellini beans, drained and rinsed
• 1/2 lemon, zest only
• 4 rounds of thickly sliced, toasted bread