Bean Puttanesca with Piquanté Peppers | PEPPADEW® UK
A low-calorie, twist on a classic Italian dish with Queen Butter Beans and PEPPADEW® Yellow Piquanté Peppers. A delicious dinner recipe or healthy lunch idea.
Ingredients
- 2-3tbps olive oil (plus extra to serve anchovy fillets)
- 5 slices smoked streaky bacon
- 1-2 large shallots, finely sliced
- 6x anchovy fillets
- 3x celery stems
- 2x garlic cloves, finely sliced
- 50g capers
- 40g pitted Kalamata olives, left whole
- 40g large green pitted olives, cut in half
- 400g chopped tomatoes
- 4x medium tomatoes, sliced into quarters
- ½tsp honey or maple syrup (to balance the acidity)
- 1x jar PEPPADEW® Yellow Piquanté Peppers (some chopped in half and some
- kept whole) 700g jar Queen Butter Beans, cooked
- Large bunch of flat-leaf parsley chopped
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