This is like a ratatouille with added beans. I didn’t use aubergine because I didn’t have any, and tinned tomatoes because I don’t have enough fresh yet, but you can really go with what you have on hand.

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Ingredients

• 1/2 cup dry black turtle beans, soaked overnight and cooked until soft
• 1 onion, chopped into large pieces
• 4 garlic cloves, sliced thinly
• 4 tbsp olive oil
• 3 capsicums (red, green and orange is good) chopped into large pieces
• 1 400g tin chopped tomatoes in juice (or a kilo of fresh tomatoes chopped)
• 4 zucchini (a mix of green and yellow is good)
• Sweet basil leaves
• 1 quantity of basil and pumpkin seed pesto
• Scalloped potatoes

METHOD

• Cook the onion and garlic in the olive oil until you can smell the garlic
• Add the capsicums, then the tomatoes. Cook until thick, about half an hour. If using fresh tomatoes this will take longer.
• Add the black beans and simmer gently for ten more minutes.
• Throw in the roughly chopped basil leaves. Serve over crispy Scalloped potatoes and top with Basil and Pinenut Pesto.